1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

1 tablespoon kosher salt

5 to 6 tablespoons Tuscanini Light Olive Oil

2 large eggplants, cut in cubes

2 pounds chicken breast, cut in cubes

2 tablespoons plain tahini paste, such as Haddar Baracke

1/4 cup water

1 teaspoon Tuscanini Lemon Juice

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

1 tablespoon fresh parsley, checked and chopped, or 1 cube Gefen Frozen Parsley

1/2 teaspoon kosher salt

1/2 teaspoon cumin