Chicken & sauté eggplant

Ingredients:*

- skinless chicken breast or thighs, cut into bite-sized pieces

- 2 medium eggplants, sliced into 1/2-inch thick rounds

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika (optional)

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground turmeric

- Salt and pepper, to taste

- 2 tablespoons chopped fresh parsley

- 2 tablespoons chopped fresh cilantro (optional)

*✨Instructions:*

1. In a small bowl, mix together cumin, smoked paprika (if using), ginger,garlic , turmeric, salt, and pepper.

2. *Marinate the chicken*: whisk together olive oil, garlic, and the spice blend. Add the chicken and mix well to coat.

3. *Saute the eggplants*: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the eggplant slices and cook, stirring occasionally, until they're golden brown and tender, about 5-7 minutes per side. Transfer the eggplants to a plate on the side. (This will be put on top of the chicken.

4. *Cook the chicken*: In the same skillet, add the remaining 1 tablespoon of olive oil. Remove the chicken from the marinade, letting any excess liquid drip off.

5. Add the chopped onion to the skillet and cook, stirring occasionally, until it's softened and lightly browned, about 5 minutes. Stir in the cooked eggplants, parsley, and cilantro (if using). Cook for an additional 2-3 minutes, stirring occasionally. Put on the cooked chicken

#whatiatethisweek #whatieat #animalbased #healthy #dinnerrecipeideas