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Chicken and Eggplant Zoodles

Serves: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes

Nutritional Information (per serve)

  • Energy: 1750 kJ
  • Protein: 31.7 g
  • Fat, total: 26.5 g
  • Fat, saturated: 5.2 g
  • Carbohydrate: 9.6 g
  • Sugars: 7.7 g
  • Sodium: 3260 mg

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  • 1 large eggplant, diced
  • 2 tbs sea salt
  • 5 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 2 skinless chicken breasts, sliced into strips
  • ½ cup chicken stock
  • 1 jar Slendier Eggplant and Zucchini Ragu Style Sauce
  • 2–3 medium zucchinis
  • flat-leaf parsley leaves, roughly chopped, to serve
  • freshly shaved parmesan, to serve


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Spread the diced eggplant over the lined baking tray. Season with sea salt and drizzle with 2 tbs olive oil. Place in the oven until just soft and caramelised, about 10 minutes. Remove from oven and set aside.
  3. Place a large braising pan or saucepan over medium–high heat. Add 2 tbs olive oil, garlic and onion and fry briefly until the onion is just soft, about 1 minute.
  4. Add the chicken and fry until cooked through. Add the chicken stock and stir to deglaze the pan. Add the pasta sauce and reduce heat.
  5. Add the roasted eggplant to the pan and simmer gently for about 5 minutes.
  6. Meanwhile, use a spiralizer or sharp knife to make zucchini noodles.
  7. Place a large non-stick frypan over medium heat, add the remaining olive oil and zoodles and stir fry, tossing gently until tender, about 5 to 7 minutes.
  8. To serve, divide the zoodles between 4 pasta bowls. Spoon over the eggplant sauce and top with parsley and parmesan.

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