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EGGPLANT, also known as aubergine in other parts of the world (the purple egg-shaped vegetable) is one of those vegetables that if cooked right can be delicious.
Try this easy stew!
This quick braised one pan chicken and eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal, but don’t feel like investing too much time with hands on cooking.
It is hearty and comforting and customisable based on what you have on hand.
It’s gluten-free, low-carb.
Cooking time: 20 – 25 minutes
Serves: 4 – 5
Ingredients:
500g skinless chicken breast, cubed
small eggplant (purple or white), cubed
1/2 tsp salt
3 large tomatoes, chopped/ grated
2 tsp garlic, finely chopped
2 tbsp brown sugar
1 tsp basil
1/4 tsp ground black pepper
1 tsp tomato paste
2 tbsp Worcestershire sauce
Oil for frying
Method:
Get your ingredients together.
Put oil in pan.
Add 1 tsp garlic and slowly heat it up until fragrant.
Add chicken pieces and 1/2 tsp salt.
Fry for 10 min.
Remove from pan and set aside.
Add remaining 1tsp garlic into pan, together with the onion and eggplant.
Fry for about 5 minutes on medium heat, stirring occasionally.
Add tomatoes, tomato paste, sugar, basil, pepper and 1/4 tsp salt.
Simmer for 5 minutes.
Return the chicken to the pan.
Add Worcestershire sauce and simmer for a further 5 minutes.
Taste for seasoning and adjust accordingly.
You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta.
What other veggies can be used in this dish?
The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
Zucchini
Summer squash
Kale
Chard
Carrots
Cabbage
Root Vegetables
Enjoy! – Online.
Online Reporter