- 4 Servings
- Easy
Layers of chicken and eggplant are topped with yoghurt and melted cheese in this traditional Greek favourite.
Ingredients
- 2 (450g each) eggplant, cut into 1cm-thick rounds olive oil cooking spray
- 1 tablespoon salt
- 1 large brown onion, roughly chopped
- 1/2 teaspoon mixed spice
- 410g can chopped tomatoes
- 1 1/2 cups skinless shredded roast chicken
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
- 1 cup Tamar Valley Greek Style Yoghurt
- 2/3 cup reduced-fat pizza cheese
Method
- Step 1Preheat oven to 220C/200C fan-forced. Grease a 6cm-deep, 7 cup-capacity square baking dish. Place eggplant on a tray. Sprinkle with salt. Set aside for 15 minutes. Rinse under cold water. Pat dry with paper towel.
- Step 2Heat a frying pan over medium-high heat. Spray both sides eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a plate.
- Step 3Spray pan with oil. Reduce heat to medium. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add spice. Cook for 1 minute or until fragrant. Add tomato. Cook, stirring, for 2 to 3 minutes or until thickened. Add chicken and parsley. Stir to combine.
- Step 4Arrange half the eggplant in prepared dish. Top with chicken mixture. Top with remaining eggplant. Top with yoghurt. Sprinkle with cheese. Bake for 20 minutes or until golden. Stand for 5 minutes. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1292 kj
Energy
12g
Fat Total
6g
Saturated Fat
8g
Fibre
27g
Protein
73mg
Cholesterol
2558.84mg
Sodium
19g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar & Amanda McLauchlan
- Publication: Super Food Ideas
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