1 Blend yogurt,cumin and cinnamon in a small bowl.
Rub 1/2 yogurt mixture all over the chicken,cover with plastic wrap and marinate in refrigerator 2 hours or overnight.
2 Prick eggplant skin,steam until tender.Peel and chop
3 Spray a medium size skillet with no stick cooking spray.Add stock and saute garlic and shallots until soft.Add eggplant and stir 2 minutes.
4 Remove from heat,add remaining yogurt mixture and blend well.Keep warm.
5 In a different non stick skillet,Add chicken and cook 3 or 4 minutes on each side,constantly turning so as not to burn or stick.
Add tomatoes,chicken and oregano to eggplant mixture
Serve over brown rice
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