Pita with chicken, eggplant and greens
6 servings
45 minutes
Pita with chicken, eggplant, and greens is the quintessence of Mediterranean flavor, combining the tenderness of meat, the spiciness of vegetables, and the freshness of herbs. The dish resembles traditional Greek and Middle Eastern stuffed flatbreads but has a richer and more balanced taste. Baked chicken gains a slight caramelization from the soy sauce marinade, while sautéed eggplants add a velvety texture. Wild garlic and spinach bring freshness, while pickles add tangy notes. All this is wrapped in soft pita that holds all the juices of the filling. This snack is perfect for a light dinner, picnic or entertaining guests. It’s not just food; it’s a harmony of flavors that embodies the traditions and diversity of Mediterranean cuisine.
1
Marinate the chicken in soy sauce, season with pepper, and place it in the oven for 30-40 minutes.
- Chicken: 500 g
- Soy sauce: to taste
- Ground black pepper: to taste
2
Cut the eggplants into cubes and fry in sunflower oil over high heat, stirring constantly for 20 minutes.
- Eggplants: 1 piece
- Sunflower oil: 2 tablespoons
3
When the eggplants start to turn brown and soft, add the chopped green onions cut into 3 cm sticks, continue frying and stirring for 5 minutes, also add soy sauce.
- Wild garlic: to taste
- Soy sauce: to taste
4
Add the beans, trimming the ends and cutting them into 3 cm pieces, continue to sauté and stir for 5 minutes.
- Green beans: 200 g
5
Pour boiling water over the spinach without cutting it, add it to the pan, and sauté for 3 minutes. Remove from heat.
- Spinach: 1 bunch
6
Cut the cooked chicken meat into long pieces and add to the vegetable mixture. Season with pepper and mix everything.
- Chicken: 500 g
- Ground black pepper: to taste
7
Cut the pickles into elongated pieces 2 cm long and add to the mixture, then stir.
- Pickles: 2 pieces
8
Cut the pita in half and fill them with the prepared filling. Enjoy your meal!
- Pita: 6 pieces