A unique combination of eggplant and chicken.
Serves: 4 person(s)
Preparation Time: 10 mins
1 clove garlic, crushed
1 large onion, chopped
2 Tbsp water
1 eggplant, diced
1 cup cooked skinless chicken
2 Tbsp chopped fresh parsley
3/4 cup low-fat plain yogurt
3 cup cooked couscous, for serving
428.57 g reduced-sodium tomato puree
1 Tbsp cornstarch
Add the eggplant and saute for 2 minutes or until softened. Add the tomato puree and bring to a boil. Reduce heat and simmer for 10 minutes or until thickened.
Add the chicken, parsley, and combined yogurt and cornflour and stir until heated through.
Serve over couscous.
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