Grilled Swordfish With Eggplant (Aubergine) Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.