Ingredients Instructions

Dressing

1/2 cups mango chutney or apricot preserves 1/2 cups mayonnaise 1/3 cups chopped scallions (white and light green parts only) 3 tablespoons finely chopped fresh mint leaves 2 teaspoons Madras-style curry powder

 

4 boneless, skinless chicken breast halves, each about 6 ounces 4 tablespoons extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 eggplant, about 12 ounces , trimmed, cut crosswise into ½-inch slices 4 pita pockets (standard size) 3 large plum tomatoes, roughly chopped 1/2 cups loosely packed fresh mint leaves

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1. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
2. Prepare the grill for cooking over medium heat (400°F) .
3. In a medium bowl whisk the dressing ingredients. Set aside.
4. Coat the chicken breasts with 1 tablespoon of the oil and season evenly with ¾ teaspoon salt and ½ teaspoon pepper. Coat the eggplant slices with the remaining 3 tablespoons oil and season evenly with ¾ teaspoon salt and ½ teaspoon pepper.
5. Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, and the eggplant slices over direct medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center and the eggplant is very tender and grill marks appear, 8 to 12 minutes, turning once or twice. During the final 1 to 2 minutes of grilling time, grill the pita over direct heat just until warm and slightly softened, turning once or twice. Remove the chicken, eggplant, and pita from the grill and let the chicken and eggplant rest just until cool enough to handle, about 3 minutes.
6. Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, and the eggplant slices over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , and the eggplant is very tender and grill marks appear, 8 to 12 minutes, turning once or twice. During the final 1 to 2 minutes of grilling time, grill the pita over medium heat just until warm and slightly softened, turning once or twice. Remove the chicken, eggplant, and pita from the grill and let the chicken and eggplant rest just until cool enough to handle, about 3 minutes.
7. Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, and the eggplant slices over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , and the eggplant is very tender and grill marks appear, 8 to 12 minutes, turning once or twice. During the final 1 to 2 minutes of grilling time, grill the pita over medium heat just until warm and slightly softened, turning once or twice. Remove the chicken, eggplant, and pita from the grill and let the chicken and eggplant rest just until cool enough to handle, about 3 minutes.
8. Roughly chop the chicken and the eggplant and transfer the pieces to a large bowl. Add half of the dressing and stir to coat. Taste and adjust the seasoning with more salt and pepper, if desired.
9. Cut each pita crosswise in half. Fill with the chicken-eggplant mixture, tomatoes, and mint leaves. Serve with the remaining dressing.