Cooking Time:30minutes

Ingredients :

1 cup fresh cilantro leaves
½ red onion, chopped coarse
5 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
4 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
Salt and pepper
4 (6-ounce) skin-on swordfish steaks, 1 to 1½ inches thick
1 large eggplant, sliced into ½-inch-thick rounds
6 ounces cherry tomatoes, halved
1 (15-ounce) can no-salt added chickpeas, rinsed

Directions :

1. Process cilantro, onion, 3 tablespoons oil, lemon juice, garlic, cumin, paprika, cayenne, cinnamon, and ¼ teaspoon salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Measure  out and reserve ½ cup cilantro mixture. Transfer remaining cilantro mixture to large bowl and set
2. Brush swordfish with reserved ½ cup cilantro mixture. Brush eggplant with remaining 2 tablespoons oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper.
3. FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4. FOR A GAS GRILL Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.
5. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place swordfish and eggplant on hotter part of grill. Cook swordfish, uncovered, until streaked with dark grill marks, 6 to 9 minutes, gently flipping steaks using 2 spatulas halfway through cooking. Cook eggplant, flipping as needed, until softened and lightly charred, about 8 minutes; transfer to bowl and cover with aluminum foil.
6. Gently move swordfish to cooler part of grill and continue to cook, uncovered, until swordfish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 3 minutes per side; transfer to serving platter and tent loosely with foil.
7. Coarsely chop eggplant and add to bowl with cilantro mixture along with tomatoes and chickpeas. Gently toss to combine and season with pepper to taste. Serve.
Nutrition Info: 530 cal., 30g fat (5g sag. fat), 110mg chol, 380mg sod., 25g carb (7g sugars, 8g fiber), 40g pro.