Grilled Eggplant Pitas with Chicken and Goat Cheese

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)


  • 4 none (1/4-inch-thick) slices eggplant
  • none Cooking spray
  • 2 none (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


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: 415none
  • 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