Grilled aubergine, roasted pepper and crunchy chicken stuffed pittas
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.
Ingredients
Serves: 6
- 2 aubergines, cut into 1cm slices
- 1 tablespoon salt
- 2 (175g) skinless, boneless chicken breast fillets
- plain flour for dusting
- 2 eggs, beaten
- 110g breadcrumbs
- 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
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 .
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Reviews & ratings
Average global rating:
(24)
Reviews in English (18)
This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!! - 30 Apr 2007 (Review from Allrecipes US | Canada)
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. - 06 Jan 2011 (Review from Allrecipes US | Canada)
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. - 09 Aug 2010 (Review from Allrecipes US | Canada)