Grilled Swordfish With Eggplant (aubergine) Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup fresh cilantro leaf, packed
• 1/2 medium red onion, coarsely chopped
• 4 medium garlic cloves, peeled
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• salt
• 3 tablespoons lemon juice
• 6 tablespoons olive oil
• 2 (1 lb) swordfish steaks, 1 to 1 1/4 inch thick
• pepper
• 1 large eggplant, sliced crosswise into 1/2 inch rounds
• 1 cup cherry tomatoes, cut in half
• 1 (15 ounce) can chickpeas, drained and rinsed

Recipe

• 1 process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
• 2 cut each swordfish steak in half and place in baking dish. coat with 1/2 cup cilantro mixture. brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
• 3 grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
• 4 transfer fish to serving platter. chop eggplant into 1-inch chunks and place in medium bowl. add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. serve fish with eggplant salad.