Grilled aubergine, roasted pepper and crunchy chicken stuffed pittas

    45 min

    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.

    24 people made this

    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

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Sprinkle the sliced aubergine with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat the grill for medium-high heat.
    2. 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.
    3. Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add chicken breasts and cook until golden brown.
    4. 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.
    5. 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 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)