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Coriander Chicken With Roasted Eggplant And Chilli

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Ingredients

2 tablespoons sea salt flakes

1 tablespoon ground coriander (cilantro)

4 x 200g chicken breasts, trimmed

12 (600g) baby eggplants (aubergines), halved

4 long red chillies

⅓ cup (80ml) olive oil

2 cups coriander (cilantro) leaves

¼ cup (60ml) lemon juice

sea salt and cracked black pepper

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