Directions:
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.74 Kcal (2369 kJ) | ||
| Calories from fat | 190.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Cholesterol | 208.86mg | 70% | |
| Sodium | 1156.83mg | 48% | |
| Potassium | 1912.47mg | 41% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 15.82g | 63% | |
| Dietary Fiber | 11.39g | 46% | |
| Protein | 74.88g | 150% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.4mg | 2% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.13 Kcal (306 kJ) | ||
| Calories from fat | 24.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 33% | |
|---|---|---|---|
| Cholesterol | 27mg | 70% | |
| Sodium | 149.53mg | 48% | |
| Potassium | 247.21mg | 41% | |
| Total Carbs | 3.23g | 8% | |
| Sugars | 2.04g | 63% | |
| Dietary Fiber | 1.47g | 46% | |
| Protein | 9.68g | 150% | |
| Vitamin C | 1.4mg | 18% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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