•  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.