Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with foil and drizzle or spray pan with oil.

In a small bowl, stir together all the spices and salt.

Place the eggplant cubes in a large bowl. Add two to three tablespoons oil and half the spice mixture. Toss well to combine and coat the eggplant. Place the cubes on the prepared pan and roast for 20 to 25 minutes or until the eggplant begins to soften.

Place the chicken pieces in the same bowl and add another two to three tablespoons oil and the remaining spice mix. Toss well to coat.

Once the eggplant is softened, add the chicken pieces to the sheet pan and toss to combine. Return to the oven and roast 10 to 12 minutes longer or just until the chicken is no longer pink.

Prepare the techina by placing all ingredients in a container. Seal tightly and shake well to combine. Add salt if needed.

Remove chicken and eggplant from oven. Divide among four plates and drizzle with techina. Serve with Israeli Salad.