Grilled Eggplant Pitas with Chicken and Goat Cheese

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.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Nutritional 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

Ingredients

4 (1/4-inch-thick) slices eggplant
Cooking spray
2 (6-inch) pitas, cut in half
1/2 cup (2 ounces) crumbled goat cheese
1/2 cup thinly sliced plum tomato (about 2 tomatoes)
1/4 cup thinly sliced fresh basil leaves

Preparation

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

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.

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.

Note:

Barbara Seelig Brown,

August 2005