Grilled Cilantro Lime Chicken with Poblano Spinach Vinaigrette and Spicy Roasted Eggplant

Undoubtedly the question on your mind right now: Is this recipe worth that lengthy title?

The answer? Yes. The marinade alone is delicious.

You can find the recipe here. We found it on an advertisement in a magazine, oddly enough, and decided to give it a try.

Our veggie in this meal, eggplant, came from a recipe book called “Simply in Season.” It’s a very basic, very simple cookbook designed with seasonal ingredients in mind. See below for a copy of the recipe.

1/2 cup fresh cilantro
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
pinch of ground cinnamon
stir together

1 large eggplant
Brush cilantro mixture on both sides of eggplant slices and transfer to greased baking pan. Broil eggplant 5-6 inches from heat until golden and cooked through, about 10 minutes. Salt and pepper to taste.

Overall, this meal was pretty good. I wasn’t as big of a fan of the vinaigrette as I was the marinade, so I used it sparingly (although Lissa thoroughly enjoyed it). The eggplant is wonderfully seasoned, but not very spicy, though its name suggests otherwise.

Suggested Changes and Additions:

* Half the vinaigrette recipe. We had way too much leftover.

* Carefully watch your eggplants. We are quickly learning that they are difficult to cook, and the line between crisp and burnt is fine.

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