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Add a photoServings: 4
Ingredients
- 1 sm. eggplant
- 1 sm. zucchini
- 1 (16 ounce.) can tomatoes
- 1 teaspoon sugar
- 1/4 teaspoon oregano leaves
- 1 chicken bouillon cube
- 1 sm. onion
- 1/4 c. oil
- 1/4 c. water
- 1/2 teaspoon salt
- 2 (6 3/4 ounce.) cans chicken chunks
Directions
- Prepare crepes (see below). Dice eggplant, mince onion, slice zucchini lengthwise in half, then cut each half crosswise into 1/4 inch slices. In 12 inch skillet over medium heat, cook eggplant and onion in oil till tender. Add in zucchini, tomatoes with liquid, water, bouillon, sugar, salt and oregano. Heat to boiling. Reduce heat, cover and simmer 15 min till zucchini is tender. Stir in chicken, heat through. To serve, spread a heaping Tbsp. of filling on one side of each crepe. Roll jelly roll fashion. Spoon remaining mix over crepes. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 149 | 64% |
| Total Fat 16.81g | 21% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 16mg | 5% |
| Sodium 597mg | 25% |
| Potassium 500mg | 14% |
| Total Carbs 11.16g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.69g | 4% |
| Protein 10.94g | 18% |
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