Grilled Eggplant Pitas with Chicken and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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