4x Chicken breasts, skinless
3 Cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander (cilantro)
2 tbs lemon juice
1/2 cup chopped mint
Sea salt and cracked black pepper
8 finger eggplants, halved
Lime wedges, to serve
Preheat oven to 200oC (400oF). Place the chicken, garlic, cumin, coriander, lemon juice, mint, salt and pepper in a bowl and toss until well combined. Place in fridge for 1 hour. Place the eggplant on a large baking tray with the chicken. Roast for 20-25 minutes or until the chicken is golden and cooked through. Serve the chicken with the eggplant and lime wedges (I added some cous cous – I love it!). Serves 4.
