Pita with Eggplants and Chicken
- Energy Kcal 752
- Carbohydrates g 52
- of which sugars g 7.2
- Protein g 70.7
- Fats g 29
- of which saturated fat g 6.3
- Fiber g 4.3
- Cholesterol mg 158
- Sodium mg 1316
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Makes: 4 pieces
- Cost: Low
- Note + the preparation time for the pita (2 h 40 min. of rising)
PRESENTATION
When it comes to bringing those sunny Greek vibes into your kitchen, this pita with eggplant and chicken is a real winner. Just picture this: soft, tender pita bread filled with juicy, marinated chicken and slices of crispy fried eggplant. It’s all wrapped up with a creamy yogurt sauce—seriously good—that’s bursting with lemon and chives.
This combo of warm, moist chicken and cool sauce makes each bite exciting. It’s got that fresh, zesty flavor you’d expect from Greek cuisine. For sure, people in Greece love to put their own spin on it—sometimes adding sun-dried tomato hummus or swapping in falafel for the chicken to go vegetarian. And the sauce? Yeah, it’s the kind of chicken and eggplant pita recipe that sparks conversation—especially with a cold beer or two.
Whether you are hosting a fun gathering or a laid-back dinner, this grilled eggplant and chicken pita is just perfect for sharing. It’s great for parties or casual hangouts. Seriously, everyone can build their own—making it as tangy or as golden as they like with extra sauce or a splash of lemon. The fun part? Seeing all the different combos. Whether someone piles on more eggplant, goes for a heap of that creamy sauce, or tries the vegetarian version with sun-dried tomato hummus. It’s all about choices.
This Mediterranean chicken pita keeps things easy, encouraging everyone to eat with their hands. You know, a little something for everyone at the table. No need to be fancy—just focus on good flavors, fresh ingredients, and that laid-back vibe from dining along the beautiful Greek coast. It’s easy to see why this healthy chicken and eggplant sandwich is a hit at friendly get-togethers, quickly disappearing once it hits the table. It really captures the spirit of Greek food, where strong tastes meet simple, fresh ingredients, making it perfect for any occasion.
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INGREDIENTS
- Ingredients for 4 pita
- Manitoba flour 1 cup (125 g)
- Type 00 flour 1 cup (125 g)
- Water 0.67 cup (150 g)
- Extra virgin olive oil 1 tbsp (15 g)
- Fine salt 1 tsp (6 g)
- Malt 1 tsp
- Brewer's yeast ¾ tsp (3 g)
- for the marinated chicken
- Chicken breast 2.2 lbs (1 kg)
- Paprika 1 tsp
- Rosemary to taste
- Oregano to taste - fresh
- Extra virgin olive oil 5 spoonfuls
- Fine salt to taste
- Black pepper to taste
- for the fried eggplants
- Eggplant 3.5 oz (100 g) - long
- Vegetable oil to taste
- Fine salt to taste
- for seasoning
- Roma tomatoes 1 cup (200 g)
- Spinach 0.7 cup (20 g)
- for the yogurt sauce
- Greek yogurt 0.8 cup (200 g)
- Lemon peel 1
- Lemon juice ½
- Chives to taste
How to prepare Pita with Eggplants and Chicken
To make the pita with eggplants and chicken, first prepare the dough following our Pita recipe using the ingredient quantities indicated above. During the second rising time of the pita, focus on preparing the meat: cut the chicken breast in half 1, then slice each half crosswise to obtain thinner slices 2 and finally cut into strips about 0.5-1 inch wide 3.
Transfer the chicken strips to a bowl and season with 5 tablespoons of extra virgin olive oil, salt 4, pepper, a teaspoon of paprika 5, and a few sprigs of fresh oregano and rosemary 6. Mix well so the meat is evenly flavored with the marinade, cover the bowl with plastic wrap, and set aside until it's time to cook.
Now you can make the yogurt sauce: pour the Greek yogurt into a small bowl, add the zest of one lemon and the juice of half 7, and some finely chopped chives 8. Mix well 9, cover with plastic wrap, and set aside for now.
At this point, wash the eggplant and cut it into thin slices 10. Heat the vegetable oil in a saucepan until it reaches 340°F, then fry a few slices at a time 11 to prevent the oil temperature from dropping. When they are golden brown, it will take about 4-5 minutes, drain them with a slotted spoon and place them on a sheet of paper towel to remove excess oil 12. Salt to taste.
After the rising time of the pita, preheat the oven to 480°F in static mode and bake the pita for about 8 minutes. Meanwhile, cut the tomatoes into thin wedges 13 and heat a grill over high heat: take the chicken strips from the marinade, place them on the hot grill 14, and grill them for about 3-4 minutes (depending on the thickness of the meat, check when it appears white inside) 15; transfer the cooked strips to a plate and get ready to assemble your pita with all the prepared ingredients:
Remove the pita from the oven 16 and fill them while still warm: spread a base of yogurt sauce, then add a few slices of fried eggplant 17, place some tomato wedges 18.
Finally, add the grilled chicken strips 19 and some previously washed and dried baby spinach leaves 20: your pita with eggplants and chicken is ready to be enjoyed 21!