combine cilantro, onion, garlic, cumin, paprika, cayenne, salt, lemon juice and 3 tbsp olive oil in processor or blender until smooth.

coat swordfish in 1/2 of cilantro mixture in baking dish and set aside.

brush eggplant with remaining olive oil and season with salt and pepper.

grill swordfish until cooked through (5-6 mins). grill eggplant until grill-marked and soft (3-4 mins). transfer fish to platter.

chop eggplant into 1" chunks and place into mixing bowl. add tomatoes, chickpeas and remaining cilantro mixture. toss to combine.

serve swordfish with eggplant mixture.