Eggplant, Roasted Pepper and Chicken Pitas

Name: Eggplant, Roasted Pepper and Chicken Pitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 237 milliliters bread crumbs; 2 eggplants, cut into 1/2-inch slices; 2 eggs, beaten; 1 Tbsp minced garlic; 2 Tbsps extra-virgin olive oil; 6 6-inchs (6-inch) pita breads; 340 grams roasted red peppers, sliced; 1 Tbsp salt; 6 servings salt and white pepper to taste; 340 grams skinless, boneless chicken breast halves

Eggplant, Roasted Pepper and Chicken Pitas is Head to the store and pick up balsamic vinegar, bread crumbs, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Grill

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.

Ingredients you will need

Chicken Breast

Breadcrumbs

All Purpose Flour

Dip

Wrap

Egg

Equipment you will use

Plastic Wrap

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chicken breasts and cook until golden brown.

Ingredients you will need

Chicken Breast

Wipe eggplant dry with a paper towel and brush with remaining 2 tablespoons olive oil. Grill until tender and well marked.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Paper Towels

Grill

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.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar