Chicken, Spinach & Eggplant Lasagna

Directions

1. On medium heat in a large skillet, cook onions and garlic/ginger paste together until unions become translucent.
2. Add ground chicken, salt, turmeric, white pepper, cayenne pepper and pepper flakes.
3. Cook chicken ½, add chicken broth and continue to cook until chicken is cooked all the way, broth is evaporated. Chicken Should be moist and not lumped together. Set aside to cool.
4. Using a sauce pot, over medium high heat place 2Tbsp of cooking oil and heat. Add the diced eggplant and onions. Cook ingredients for about 4 minutes or until onions start to become translucent and eggplant begin to soften.
5. Add garlic, oregano, basil, garam masala, paprika and salt. Cook for 2 minutes. Add tomatoes, garbanzo and tomato sauce. Allow mixture to cook and become pasty. Add and stir in yogurt and parsley. Set aside to cool.

Lemon Scented Spinach

1. Thaw spinach and squeeze dry. Place spinach in a mixing bowl, add lemon juice and sprinkle salt. Set Aside.

Curry Tomato Sauce

1. Using a small sauce pot cook onion, garlic/ginger paste until onions are translucent. Add remaining ingredients to the onion garlic/ginger mixture and simmer for 10 minutes on low heat. Re-season if necessary.