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Eggplant, Roasted Pepper and Chicken Pitas

Rated as 4.74 out of 5 Stars

"Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine."
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Ingredients

45 m servings 492 cals
Original recipe yields 6 servings (6 sandwiches)

Directions

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  1. Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  2. Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  4. Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  5. Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  6. To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

Footnotes

  • Cook's Notes:
  • You can make your own roasted red peppers instead of buying them. This makes great leftovers--just assemble the sandwiches right before eating.
  • You can also fry the eggplant rounds instead of grilling. Pour canola oil about 1/2 inch deep in a cast iron skillet or heavy pan. Heat over medium-high heat. Wipe salted eggplant slices dry with a paper towel. Working in batches, fry eggplant until golden brown on each side. Lay cooked eggplant on a plate lined with double sheets of paper towels, because eggplant soaks up a lot of oil.

Nutrition Facts


Per Serving: 492 calories; 18.4 g fat; 60.2 g carbohydrates; 23 g protein; 94 mg cholesterol; 1754 mg sodium. Full nutrition

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Reviews

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This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!!

Delicious and pretty healthy except for all the olive oil! I didn't coat the chicken in flour first and didn't miss it. Also, we ate ours woithout the pita and it was just fine. I think next ...

AWESOME! I cut up fresh red bell pepper and put them in the skillet with olive oil and garlic until fork tender. I fried up my eggplant because I didnt want to clean my george foreman. I added f...

I thought this was great I didn't have red wine vinager but used white wine instead and it turned out fine also didn't have any roasted red peppers so I just excluded them and I still loved it. ...

Reminded me of the flavors I had on my Mediterranean vacation - "Mezze" platters in Turkey. Also, try adding artichoke hearts and feta. If your artichoke hearts/roasted red peppers are marinat...

If I could give it more stars, I would. This was DIVINE!! I followed the recipe as said w/ the exception of roasting my own red bell peppers. I didn't have pita bread, so we used spinach wrap...

Made this tonight with naan bread. My family of 7 raved about it, (ranging from my husband, teenagers, and a two year old). It's going to stay as a regular "sandwich" in this family. I served i...

Good recipe! I did an ingredient search with chicken and eggplant and this recipe came up. It was perfect. I used balsamic because I love the flavor, and also added fresh cilantro from our gar...

Okay, here is another recipe that I walked into not knowing whether or not I would like it. I went into this kind of unsure of the grilled eggplant part, but this was soooo good. It is full of ...