Serves: 2
Ingredients:
Chicken:
- 1 medium eggplant, cubed
- 1 cup broccoli florets
- 1 tbsp extra virgin olive oil (EVOO)
- 1 clove garlic, crushed
- 1 tsp sesame seeds
- 1 tsp tamari
- 1 tsp chilli, seeds removed, chopped
- ½ cup firm tofu, cubed (or 200g chicken thighs, sliced)
Method:
- In a wok or pan, heat EVOO over medium-high heat.
- Sauté eggplant and broccoli until slightly softened.
- Add tofu or chicken, garlic, tamari, chilli, and sesame seeds.
- Cook until tender and serve hot.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
