Eggplant, Roasted Pepper and Chicken Pitas
Description
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!
Ingredients
•
2 eggplants, cut into 1/2-inch slices
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1 tablespoon salt
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2 (6 ounce) skinless, boneless chicken breast halves
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all-purpose flour for dusting
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2 eggs, beaten
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1 cup seasoned bread crumbs
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4 tablespoons olive oil
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3 cloves garlic, peeled, or more to taste
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2 tablespoons red wine vinegar
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2 tablespoons extra-virgin olive oil
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1 (12 ounce) jar roasted red peppers, sliced
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salt and pepper to taste
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6 (6-inch) pita breads
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 (see Cook's Note).
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 seasoned 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. Set aside.
4
Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5
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.
6
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.