About this recipe:This recipe is inspired from the Middle East, where an Israeli-Jewish lady taught it to my grandmother. It's been passed down, through the generations and everyone in our family loves it.
2 aubergines, cut into 1cm slices
1 tablespoon salt
2 (175g) skinless, boneless chicken breast fillets
plain flour for dusting
2 eggs, beaten
4 tablespoons olive oil
1 tablespoon finely chopped garlic
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
335g roasted red peppers, sliced
salt and white pepper to taste
6 pitta breads
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
Sprinkle the sliced aubergine with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat the grill for medium-high heat.
Pound chicken breasts between two sheets of cling film to a thickness of 1cm. Dredge with flour, shake off excess, dip into beaten egg, then press into breadcrumbs to coat.
Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add chicken breasts and cook until golden brown.
Wipe aubergine dry with a kitchen 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 aubergine into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
To assemble, heat pitta breads on the grill until hot and marked. Slice chicken into strips and place into warm pittas along with marinated aubergine .