Search thousands of recipes reviewed by home cooks like you.

Eggplant, Roasted Pepper and Chicken Pitas

Eggplant, Roasted Pepper and Chicken Pitas

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
~marie~

~marie~

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1791 mg
  • 72%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat.
  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 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.
  4. Wipe eggplant dry with a paper towel and brush with remaining 2 tablespoons olive oil. Grill until tender and well marked. Whisk together garlic, balsamic 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

~marie~
14

~marie~

4/30/2007

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

healthyeats
11

healthyeats

1/12/2011

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.

FULLXBUSYMOM
9

FULLXBUSYMOM

6/14/2007

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.

More reviews

Similar recipes

ADVERTISEMENT