recipes

coriander chicken with roasted eggplant and chilli

• 2 tablespoons sea salt flakes
• 1 tablespoon ground coriander (cilantro)
• 4 x 200g chicken breasts, trimmed
• 12 (600g) baby eggplants (aubergines), halved
• 4 long red chillies
• ⅓ cup (80ml) olive oil
• 2 cups coriander (cilantro) leaves
• ¼ cup (60ml) lemon juice
• sea salt and cracked black pepper

Preheat the oven to 200ºC (390ºF). Place the salt and ground coriander in a bowl and mix to combine. Sprinkle the coriander mixture on the chicken. Brush the chicken, eggplant and chillies with half the olive oil and place on a baking tray. Roast for 15–20 minutes or until the chicken is cooked through. Roughly chop the eggplant and chillies. Place in a bowl with the remaining olive oil, coriander leaves, lemon juice, salt and pepper and toss to combine. Slice the chicken and serve with the eggplant mixture. Serves 4.