Eggplant Chicken Stew
Eggplant chicken stew is a delicious and healthy, nutrient-packed stew that goes perfectly well with low carb rice and noodle dishes. It is low carb and gluten free and has only 6 net carbs!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Cut the eggplant into large cubes.
Boil the eggplants in hot water till the skin is soft and looks very wrinkled.
Place in a colander, rinse in water to cool down and peel off the skin.
Mash the eggplant till it looks pureed.
Leave in a colander to drain a bit more.
Blend the tomatoes, bell pepper, habanero pepper, and half an onion together. Chop the other half.
Add some palm oil to a pot on medium heat.
When it gets hot, add the chopped onions and fry for about a minute.
Add the blended tomato and pepper mixture and fry for about 5 minutes.
Add your chicken, cayenne pepper and other spices, mix together and let it fry for 5 more minutes.
Add the eggplant and mix thoroughly.
Simmer on medium heat for 5 minutes.
Serve and enjoy!
Serving: 8servings | Calories: 180kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Cholesterol: 5mg | Sodium: 82mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 28.8mg | Calcium: 17mg | Iron: 0.5mg