Grilled Chicken and Eggplant Pitas

Begin by sprinkling sliced eggplant liberally with salt, allowing it to sit in a colander for 20 minutes. In the meantime, preheat your grill to medium-high heat, as indicated in our cooking notes.

Next, take chicken breasts and pound them into thin cutlets using two sheets of plastic wrap to achieve an even thickness of 1/4-inch. Then, coat the chicken with flour, gently shaking off any excess before dipping it into a beaten egg and pressing it firmly into seasoned bread crumbs.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat, then carefully place the chicken breasts inside and cook until they're golden brown. Set them aside for now.

After that, take the eggplant and gently pat it dry with a paper towel to remove any excess moisture. If you're grilling, brush the slices with the remaining 2 tablespoons of olive oil to help them cook evenly.

Grill the eggplant slices until they're tender and nicely charred. While that's cooking, crush some garlic using a mortar and pestle with a pinch of salt to release its flavors. Whisk together the garlic, red wine vinegar, and extra-virgin olive oil to create a tasty marinade.

Slice the grilled eggplant into strips and toss it with roasted peppers and balsamic dressing; season to taste with salt and pepper.

Finally, assemble your dish by heating pita breads on the grill until they're hot and nicely marked. Slice the chicken into strips and place it inside warm pitas along with marinated eggplant, red peppers, and a sprinkle of salt and pepper to taste.