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EGGPLANT AND CHICKEN CURRY SANDWICH

Ingredients:

12 pc sliced bread, toasted

SPREAD

2 (150 g each) cans PUREFOODS CHICKEN IN BROTH, drained
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tbsp curry powder
1/2 tsp iodized fine salt
3 (140 g each) pc eggplants, boiled then mashed with skin

Procedure:

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