Use a knife or vegetable peeler to remove the eggplant’s skin.
Use a cutting board to chop the eggplant into small almost pea-sized pieces.
Place the eggplant pieces into a medium bowl.
Chop the cooked chicken into similarly small-sized pieces.
Place the chicken in the bowl.
Add chopped green onions, Italian cheese, garlic powder, cumin and sea salt to the bowl and then stir.
Once the ingredients are mixed together, add the eggs. Stir until blended well.
Place a medium (or large) non-stick skillet on the stove burner.
Add about one tablespoon of coconut oil to the skillet and set the burner to a medium heat setting.
Use a spoon to scoop a heaping tablespoon of the mixture into the skillet until the skillet is full.
Cook until the edge of the fritters begins to cook. Flip the chicken eggplant fritters over to allow the other side to cook.
Remove from the skillet and repeat as needed.