Grilled Eggplant and Chicken with Tahini-Herb Sauce | RICARDO

Ingredients

• 1/3 cup (75 ml) tahini
• 1/3 cup (75 ml) water
• 3 tbsp mixed tender herbs (such as parsley, basil, mint, cilantro), coarsely chopped, plus more for serving
• 2 tsp (10 ml) lemon juice
• 1 onion, thinly sliced
• 2 bell peppers, various colours, seeded and cut into thin strips
• 1/3 cup (75 ml) olive oil
• 2 tomatoes, diced
• 1 garlic clove, chopped
• 3 tbsp (45 ml) tomato paste
• 1 tsp (5 ml) harissa, or more to taste
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 cup (250 ml) chicken broth
• 2 small eggplants, cut into rounds inc1/2h (1 cm) thick
• 4 boneless, skinless chicken breasts