Grilled Swordfish With Eggplant (Aubergine) Salad Recipe

Name: Grilled Swordfish With Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup fresh cilantro leaf, packed, 1/2 medium red onion, coarsely chopped, 4 medium garlic cloves, peeled, 1 teaspoon cumin, and more.

Yes, Grilled Swordfish With Eggplant (Aubergine) Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Swordfish With Eggplant (Aubergine) Salad

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