Eggplant, Roasted Pepper and Chicken Pitas

Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 492 Calories

Ingredients

• 2 eggs, beaten
• 1 tablespoon salt
• salt and pepper to taste
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 cup seasoned bread crumbs
• 2 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons extra-virgin olive oil
• all-purpose flour for dusting
• 2 eggplants, cut into 1/2-inch slices
• 3 cloves garlic, peeled, or more to taste
• 1 (12 ounce) jar roasted red peppers, sliced
• 6 (6-inch) pita breads

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 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 and red peppers.

Step 6

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).