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EGGPLANT CHICKEN CURRY SPREAD

Ingredients:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tbsp curry powder
2 (150 g each) can PUREFOODS CHICKEN IN BROTH, drained
1/2 tsp iodized fine salt
3 (80 g each) pc eggplants, boiled then mashed with skin
12 pc sliced bread, toasted

Procedure:

  1. Over medium heat, combine cream and curry powder. Add chicken and salt. Simmer for 1-2 minutes.
  2. Add eggplants and mix well.
  3. Spread on bread.
Makes 6 servings.
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