For a smoky flavor, roast the red peppers yourself over an open flame or under the broiler until the skin is blackened. Place them in a bowl covered with plastic wrap to steam, then peel off the skins and remove the seeds before slicing. Feel free to add other vegetables to the mix, such as zucchini, bell peppers, or onions. Just grill or roast them along with the eggplant. If you don't have a grill, you can pan-fry the eggplant slices in a little olive oil until tender and golden brown.
Eggplant, Roasted Pepper and Chicken Pitas
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS72
Savor the vibrant flavors of the Middle East with these delightful pitas! Tender grilled eggplant, sweet roasted peppers, and crispy chicken come together in a tangy garlic vinaigrette, creating a symphony of tastes and textures that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol94 mg
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Fiber8 g
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Protein23 g
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Saturated Fat3 g
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Sodium1754 mg
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Sugar8 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Sprinkle sliced eggplant with salt and allow to drain in a colander. (20 minutes) Meanwhile, preheat a grill for medium-high heat.
02
Step
15 mins
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.
03
Step
10 mins
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. (5-7 minutes per side) Set aside.
04
Step
15 mins
Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked. (3-5 minutes per side)
05
Step
10 mins
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.
06
Step
5 mins
To assemble, heat pita breads on the grill until hot and marked. (1-2 minutes per side) Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.
RECIPE REVIEWS
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Please Rate
Austin Schaden
Jun 2, 2025This recipe is fantastic! The flavors are so fresh and vibrant.
Isabel Rolfson
Apr 22, 2025The garlic vinaigrette really makes the dish. Don't skip it!
Baron Mitchell
Oct 29, 2024I made this for a picnic and everyone loved it! Easy to transport and delicious cold.
Lolita Zboncak
Sep 28, 2024I added a sprinkle of sumac to the eggplant mixture for extra tang.
Elvera Smith
Aug 24, 2024Next time, I'll try adding some hummus to the pita for added creaminess.