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5 from 2 votes

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
Course: Main Course
Cuisine: African
Keyword: eggplant chicken stew
Servings: 8
Calories: 180kcal



  • 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!


6g net carbs


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