Preheat the oven to 350 degrees.

Toss the sliced eggplant with 1 tablespoons coconut oil and roast in the oven until soft and turning golden brown, about 20-25 minutes.

In a large sauté pan over medium heat add the other tablespoon of coconut oil.

Sautee the onion for about 5 minutes, till translucent, then add in the garlic and ginger for another minute.

Add in the chicken and start to brown the outside cooking for another 5 minutes.

Toss in all of the spices and lemon juice, mixing well to combined.

Add the coconut milk, tomato paste, and diced tomatoes stirring to combined.

Allow the mixture to come to a low bubble, stirring occasionally, and letting the chicken cook thru about 15 minutes.

Toss in the roasted eggplant and cook about 5 minutes to allow the eggplant to absorb the flavors and the sauce to slightly thicken.

Serve with cauliflower rice, quinoa, or jasmine rice.

Garnish with chopped cilantro