2 servings

1 tbsp ghee or coconut oil
¾ onion cut in julienne
250 gr ground chicken
2 tsp sea salt
pepper to taste
1 tsp cumin
2 tsp oregano
½ tsp garlic powder
300 gr unpeeled cubed eggplant
1 cup homemade tomato sauce
1 tbsp nutritional yeast
1 tbsp chopped cilantro

Preheat oven to 400º F. 

In a pot add ghee and sauté the onion for 3 minutes. Set aside. In the same pot add the ground chicken and cook a few minutes to golden. Add the sautee onion and salt, pepper, cumin, oregano, garlic and cook. Add the eggplant and tomato sauce, stir to combine and cook 5 minutes. 

Pour the eggplant mixture in a baking dish. Sprinkle with nutritional yeast and place in the oven for 10 minutes or until hot.

Garnish with cilantro.

Per serving:
Cal: 296.2 P: 39.4 F: 12.8 Cb: 12.3