Chicken/Eggplant kofta
- Number of Servings: 4
Ingredients
4 oz boneless, skinless chicken breast 1 tbsp chopped Fresh Chives 1 cup (1" cubes) Eggplant 1 large Egg, fresh, whole, raw 3 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) 1 tsp Cumin seed 1 tsp Turmeric, ground 1 tbsp Extra Virgin Olive Oil
Peel eggplant, cut into 1" dice, brown in a skillet with the olive oil, for a few minutes until softened. Set aside. Process raw chicken breast briefly to coarsely grind. (Using partially defrosted breasts makes this work better). Beat egg with egg white, add seasonings to egg mixture, stir to distribute evenly, then add in cooked eggplant and ground chicken. Form into patties, balls, or lozenges, don't handle too much. Add to skillet with a little water and cover. Cook for 5-6 minutes turning once.
Serving Size: 4 1/2 cup servings
Serving Size: 4 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 102.1
- Total Fat: 5.9 g
- Cholesterol: 62.8 mg
- Sodium: 106.8 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.8 g
- Protein: 9.4 g
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