1. Preheat the oven to 375°F.
2. Mix the eggplant with coriander and sprinkle with salt.
3. Let the eggplant sit for 30 minutes, then rinse and dry it with a paper towel. Brush a non-stick pan with oil and cook the eggplant, turning once, until golden brown.
4. Remove the eggplant, add the chicken and onion to the pan, and cook until lightly browned. Add the tomatoes, beans, paprika, thyme, chili sauce, salt, and pepper.
5. In a separate bowl, mix the yogurt and nutmeg.
6. Arrange the meat and eggplant on an oven-safe plate, then top with the eggplant. Spread the yogurt mixture over the dish and bake for 1 hour, or until golden brown.