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Eggplant, Roasted Pepper and Chicken Pitas
Eggplant, Roasted Pepper and Chicken Pitas
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious Middle Eastern sandwich with crispy breaded chicken, flavorful grilled eggplant, and warm pita. A must-try!
Ingredients:
  • 2 eggplants, cut into 1/2-inch slices
  • 1 tablespoon salt
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • all-purpose flour for dusting
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 4 tablespoons olive oil
  • 3 cloves garlic, peeled, or more to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 (12 ounce) jar roasted red peppers, sliced
  • 6 (6-inch) pita breads
Instructions:
  • Season eggplant slices with a pinch of salt and let them rest in a colander for 20 minutes. While waiting, heat the grill to medium-high temperature.
  • Flatten chicken breasts to 1/4-inch thickness. Coat in flour, egg wash, and seasoned bread crumbs.
  • In a skillet over medium-high heat, sizzle the chicken breasts in 2 tablespoons of olive oil until they turn a beautiful golden brown. Remove and set them aside.
  • Pat the eggplant slices dry with a paper towel. If grilling, brush them with the remaining 2 tablespoons of olive oil until they are tender and well marked.
  • Crush garlic in a mortar and pestle with a pinch of salt until smooth. Whisk together the garlic paste, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and combine with roasted peppers and balsamic dressing; season with salt and pepper to taste.
  • Heat pita breads on the grill until hot and marked. Slice chicken into strips and fill warm pitas with marinated eggplant and red peppers.

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