Eggplant, Roasted Pepper and Chicken Pitas Recipe -
Eggplant, Roasted Pepper and Chicken Pitas Recipe
  • READY IN 45 mins

Eggplant, Roasted Pepper and Chicken Pitas

Recipe by  

"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 Edit and Save

Original recipe makes 6 sandwiches Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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.
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Reviews More Reviews

Apr 30, 2007

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

Jan 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.

Aug 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.

Jun 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.

Sep 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.

Oct 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!

Nov 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.

Jul 10, 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.


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  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 1726 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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