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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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).

    Advertisement
  • 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.

  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.

  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.

  • 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.

  • 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.

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

492 calories; 18.4 g total fat; 94 mg cholesterol; 1754 mg sodium. 60.2 g carbohydrates; 23 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2007
This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!! Read More
(14)
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2007
This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!! Read More
(14)
Rating: 5 stars
04/30/2007
This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!! Read More
(14)
Rating: 5 stars
01/12/2011
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 time I make this I will make double the eggplant peppers and tomatoes and serve it as a side salad. Read More
(12)
Advertisement
Rating: 5 stars
06/14/2007
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. Even my 10 yr old ate it. Read More
(9)
Rating: 5 stars
08/10/2010
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 feta cheese & spinach and used naan flatbread from my bakery. I did use the red wine vinegar instead of balsamic & it was perfect! Topped with fresh tomato. I ate half w/ chicken & half without. I think I might turn this into a vegetarian dish & leave off the chicken. Can't wait to make again for lunch tomorrow so I can use the rest of my ingredients. Read More
(9)
Rating: 5 stars
09/11/2011
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 marinated you don't need to add much more of your own seasoning. I don't know why reviewers are saying to use red wine vinegar balsamic is accurate. Read More
(7)
Advertisement
Rating: 5 stars
10/31/2011
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 wraps...and my daughter suggested a bit of feta which...oy was a great addition!! I think next time I will oven bake my chicken though just to get rid of some of the fat. Very good and different!! Thanks! Read More
(5)
Rating: 5 stars
11/06/2011
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 it on a bit of spinach and a little crumble feta for topping. Just wanted to add that I broiled my chicken without instead of frying it in oil and didn't bread it. I only added about a little more than a pinch of garlic seasoning on each of the breasts for a bit of flavour. This helps cut down on some of those unwanted calories & fat. Read More
(3)
Rating: 5 stars
11/06/2011
Delicious! Read More
(2)
Rating: 5 stars
07/11/2012
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 garden to the dressing. Read More
(2)