Eggplant Roasted Pepper And Chicken Pitas Recipes

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EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS



Eggplant, Roasted Pepper and Chicken Pitas image

Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.

Provided by ~marie~

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 45m

Yield 6

Number Of Ingredients 13

2 eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2 eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6 (6-inch) pita breads

Steps:

  • 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).
  • 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.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  • 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.
  • 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.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g

ISRAELI EGGPLANT PITAS



Israeli Eggplant Pitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants, sliced into 1/2-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/3 cup tahini
3 tablespoons fresh lemon juice (from 2 lemons)
2 plum tomatoes
2 Persian cucumbers
1 cup fresh parsley
4 pieces pita bread
3/4 cup hummus
3/4 cup sliced pickled banana peppers

Steps:

  • Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
  • Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
  • Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
  • Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
  • Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.

Nutrition Facts : Calories 642, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 187 milligrams, Sodium 1345 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 20 grams, Sugar 7 grams

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES



Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Categories     Condiment/Spread     Food Processor     Pepper     Appetizer     Roast     Cocktail Party     Vegetarian     Quick & Easy     Eggplant     Birthday     Chill     Simmer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

Steps:

  • Preheat oven to 400°F.
  • Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
  • Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
  • Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
  • Cool dip and chill, covered, at least 1 day and up to 1 week.
  • Serve dip with pita wedges.

EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS



Eggplant, Roasted Pepper and Chicken Pitas image

Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.

Provided by marie

Categories     Israeli Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2 eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6 (6-inch) pita breads

Steps:

  • 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).
  • 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.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  • 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.
  • 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.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g

GARLIC INFUSED CHICKEN, EGGPLANT AND ROASTED RED PEPPERS STACKS



Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks image

A delicious new take on classic Parmesan dishes, without breading keeping it light, healthy, refreshing and gluten free. Depending on how generous you are with brushing the eggplant with the infused oil you'll find some left over. Don't discard it use it for other dishes. Store the leftover infused oil in the refrigerator. This can be served as an appetizer or a meal serving a crisp salad along side.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup olive oil
2 -4 garlic cloves, sliced super thin
30 ounces diced tomatoes
4 tablespoons tomato paste
4 black olives, sliced
1 teaspoon honey
1 tablespoon dried oregano
1 tablespoon dried parsley
8 basil leaves, julienned
1/4 teaspoon red pepper flakes
black pepper, to taste
salt, to taste
1 lb eggplant, peeled and sliced into 10 rounds (salted for 30 minutes, rinsed and patted dry if desired to remove bitterness)
1 lb chicken breasts or 2 chicken breasts, pounded and sliced into 10 pieces the size of the eggplant rounds
6 ounces roasted red peppers, sliced
8 ounces fresh mozzarella cheese, sliced into 10 rounds
parmesan cheese

Steps:

  • Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
  • In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
  • In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
  • Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
  • Lower oven to 350 degrees.
  • Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
  • Add the basil to the sauce.
  • Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
  • Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
  • Sprinkle with Parmesan.
  • Bake 20 minutes.
  • Garnish with the fried garlic.

PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER



Pita Sandwiches with Eggplant, Peppers, Tomatoes and Cucumber image

Provided by Jill Browning

Categories     Sandwich     Pepper     Tomato     Bake     Vegetarian     Kid-Friendly     Yogurt     Lunch     Mayonnaise     Basil     Cucumber     Eggplant     Healthy     Bon Appétit     Illinois     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

sauce
1 cup nonfat plain yogurt
1/2 cup light mayonnaise
1 7-ounce jar roasted red peppers, drained, chopped
1/3 cup packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed
sandwiches
Nonstick vegetable oil spray
1/4 cup olive oil
1/4 cup balsamic vinegar or rice vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
Fresh breadcrumbs made from French bread
All purpose flour
1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices
6 pita bread rounds
4 plum tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch-thick slices
1 7-ounce jar roasted red peppers, drained, cut into strips

Steps:

  • for sauce:
  • Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
  • Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.

ROASTED EGGPLANT AND PEPPERS



Roasted Eggplant and Peppers image

Make and share this Roasted Eggplant and Peppers recipe from Food.com.

Provided by MMTRIP

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, peeled, halved, sliced
2 red bell peppers, cut into thick strips
1 green bell pepper
1 onion
1/4 cup extra virgin olive oil
fresh basil (optional)

Steps:

  • Preheat oven to 350.
  • Place eggplant, peppers, and onion in a nonstick baking dish.
  • Drizzle with oil.
  • Bake for 20 minutes, basting frequently.
  • Arrange on a serving dish and garnish w/ basil.

Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2

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