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Grilled Eggplant Pitas with Chicken and Goat Cheese

Yield 4 servings (serving size: 2 stuffed pita halves)
Grilling one thinly sliced eggplant alongside your chicken will give you a side dish for dinner and the basis for this lunch later in the week.

Ingredients

Nutrition Information

  • calories 415
  • caloriesfromfat 24 %
  • fat 11.2 g
  • satfat 5.4 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 34.4 g
  • carbohydrate 43.6 g
  • fiber 4.9 g
  • cholesterol 80 mg
  • iron 3.8 mg
  • sodium 807 mg
  • calcium 125 mg

How to Make It

  1. Preheat the grill or grill pan over medium-high heat.

  2. Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack or grill pan; grill 2 minutes on each side or until eggplant is lightly browned.

  3. Fill each pita half with 1 eggplant slice, 1/3 cup of Grilled Lemon-Herb Chicken, 2 tablespoons goat cheese, one-fourth of tomato, and 1 tablespoon basil. Wrap in foil or parchment paper; chill.