A delicious eggplant salad served with marinated chicken breast.
Blend all marinade ingredients together until incorporated.
Marinate the chicken breasts for a couple of hours.
Heat the BBQ and grill the chicken breasts on the char-grill for about 10 minutes, turning once.
Rest them well.
Moroccan Style Eggplant Salad:
Salt the eggplant slices well for one hour.
Wash and pat dry.
Heat some olive oil in a fry pan and shallow fry the eggplant pieces to a dark golden brown (not black). Remove and drain.
Add the parsley leaves and fry quickly.
Add the garlic, tomatoes and cumin and return the eggplant pieces to the pan.
Reduce the heat, add a dash of extra virgin olive oil and the lemon juice and mix it all together, breaking the eggplant up well.
Spoon the eggplant salad onto a serving plate and arrange the chicken breast pieces over the top.
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