Moroccan chicken skewers with warm eggplant salad

Instructions

1 Heat oil in a large non-stick frying pan over medium-high heat. Gently fry eggplant for 5–10 minutes, or until golden and softened. Transfer to a plate and set aside.

2 Spray the same pan with oil and cook onion for 5 minutes, or until softened. Add garlic and tomatoes and cook, stirring, for 5 minutes, or until just softened. Add reserved eggplant to pan and cook for 2 minutes, or until warmed through. Top with coriander.

3 Coat chicken with seasoning. Thread onto 8 wooden or metal skewers. Preheat a grill pan to medium-high heat. Spray chicken with olive oil and cook for 3–4 minutes each side, or until browned and cooked through.

4 Heat bread on the grill pan for 1 minute each side, or until charred and warmed through. Serve chicken with eggplant salad and torn bread.