dipping sauce.
brush the eggplants with 1 1/2 tablespoons of the oil and season with salt and pepper. season the chicken with salt and pepper. stir the remaining 1 1/2 tablespoons of oil into the remaining garlic-lime mixture and spread it all over the chicken. grill or broil the chicken and eggplants, turning once, until cooked through, about 5 minutes for the eggplants and 12 minutes for the chicken. transfer to a platter and serve at once with the dipping sauce.
review body: read step 1 again. 