Coriander Chicken with Roasted Eggplant and Chili
From Donna Hay
2 tablespoons sea salt flakes
1 tablespoon ground coriander
4 boneless, skinless chicken breasts
4 long red chillies
12 baby eggplants, halved (I only had 4, not so babyish, and I quartered them)
1/3 cup olive oil
2 cups cilantro leaves
1/4 cup lemon juice
sea salt and cracked black pepper
Preheat the oven to 390. Combine the salt and ground coriander and sprinkle the mixture over the chicken. Brush the chicken, eggplant, and chillies with half the olive oil and place on a baking sheet. Roast for about 15-20 minutes or until the chicken is cooked.
Chop the eggplant and chillies, roughly. Place in a bowl with the rest of the olive oil, cilantro, lemon juice, salt and pepper and toss to combine. Slice the chicken and serve with the eggplant mixture.