Grilled Eggplant Pitas with Chicken and Goat Cheese Recipe Print Page

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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.

Cooking Light AUGUST 2005

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

4 (1/4-inch-thick) slices eggplant
Cooking spray
2 (6-inch) pitas, cut in half
1 1/3 cups thinly sliced skinless, boneless Grilled Lemon-Herb Chicken (about 5 ounces)

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.

Nutritional Information

Amount per serving

Calories: 415
Calories from fat: 24%
Fat: 11.2g
Saturated fat: 5.4g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.2g
Protein: 34.4g
Carbohydrate: 43.6g
Fiber: 4.9g
Cholesterol: 80mg
Iron: 3.8mg
Sodium: 807mg
Calcium: 125mg

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Grilled Eggplant Pitas with Chicken and Goat Cheese recipe