Preheat the oven to 350°F (175°C).

Chop the eggplant into roughly ½-inch (1x1 cm) cubes. There's no need to peel it. In a large frying pan, fry eggplant in olive oil over medium heat.

Add the yellow onion, garlic, ground cinnamon, paprika powder, dried oregano, salt, and pepper. Fry for a few minutes until the onion and eggplant start to soften and brown.

Add the ground chicken and fry until cooked through. Stir in the tomato sauce and simmer for a few minutes.

In a saucepan, combine the heavy whipping cream, cream cheese, garlic, salt, and half the Gouda cheese (save the other half for later). Simmer for a few minutes until it thickens. Add ground nutmeg if you're using any, and stir well.

Transfer the ground chicken to a large baking dish or several small ones. Pour the cheese sauce over the top and sprinkle over the remaining Gouda cheese.

Bake in the oven for about 20 minutes or until the cheese turns golden. Serve with leafy greens.