Active Ashley's Kitchen

The roasted eggplant makes this dish so creamy and delicious!  You can make this spicier by using harissa instead of chili powder, but it was delicious as it was.

Ingredients:

1 large eggplant or 6-10 small eggplants

3 boneless skinless chicken breasts cut into cubes

2 teaspoons oregano

1 teaspoon salt

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ sweet onion diced

1 teaspoon chili powder

1 14 ounce can diced tomatoes

¼ cup plain nonfat Greek yogurt

1 teaspoon fresh dill or ½ teaspoon dried dill

Juice from 1 lemon

2 tablespoons fresh mint

4 ounces feta cheese

Directions:

1. Preheat the oven to 425 degrees. 
2. Cut eggplants in half and spray with olive oil spray.
3. Mix oregano, salt, cumin, garlic powder, and onion powder in a small bowl.
4. Sprinkle half of the spice mixture over the eggplants.
5. Roast eggplants for 30-40 minutes.  Set aside to cool.
6. Spray a nonstick pan with olive oil spray. 
7. Add the onion and cook for 1-2 minutes.
8. Add the diced chicken and tomatoes.  Add the remaining spice mixture and 1 teaspoon (or more) of chili powder.  Bring to a boil and allow to simmer for 20 minutes stirring often.
9. Use a fork to scoop the insides out of the eggplant.  Add the roasted eggplant to the chicken mixture and simmer for 5 more minutes.
10. Sprinkle feta cheese and mint over the chicken mixture and remove from heat.
11. In a small bowl add yogurt, dill, and lemon juice. Mix.  Thin with a teaspoon or two of water if needed.
12. Drizzle yogurt sauce over the chicken mixture and enjoy!