Passover Made Easy? Yes, really .
(photo credit: Courtesy)
Our families ate Passover food for six months while we were
writing our newly-released cookbook, Passover Made Easy.
Eggplant-Wrapped Chicken 4-6 servings
Do you have strict
Passover customs? No problem. We’ve relied on fresh, non-processed ingredients
when creating most of the recipes. A handy replacement index helps you find
substitutes for other staples. Bring new, delicious, and exciting dishes to the
table this Passover, including one of our favorite mains, which we share with
1 tall eggplant
¼ tsp salt
Pinch coarse black pepper
3 tbsp oil
1 onion, diced
2 garlic cloves, minced
½ lb ground meat
½ tsp salt
½ tsp garlic powder
6 boneless skinless chicken thighs
¼ tsp salt Pinch course black pepper
1. Preheat oven to broil. Grease a baking sheet. Cut eggplant
lengthwise, to get 6 or 7 slices. Reserve remaining eggplant scraps. Place
eggplant slices on prepared baking sheet. Brush slices with oil and season with
salt and pepper. Broil 5 minutes per side, until second side is beginning to
brown. The slices should appear as if they were fried. Remove and set
2. Preheat oven to 350°F.
3. Peel and finely dice remaining
eggplant to obtain ½ cup diced eggplant. Heat oil in a sauté pan over medium
heat. Add onion, garlic, and diced eggplant and sauté until soft, about 5-7
4. In a small bowl, combine onion mixture with ground meat.
Season with salt and garlic powder.
5. Season chicken thighs with salt
and pepper. Place a tablespoon of the meat mixture into each thigh and roll up
to close. Roll an eggplant slice around each stuffed chicken thigh. Place, seam
side down and close together, in a baking pan. Cover and bake for 2
hours.Leah Schapira is the co-founder of CookKosher.com, a popular
online kosher recipe exchange, and the author of the bestselling Fresh &
Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking
through her polished food articles, her busy website, and her exciting cooking
demos and classes. Passover Made Easy is Leah's second release with
ArtScroll/Shaar Press. Leah resides in New Jersey with her husband and
Victoria Dwek is the managing editor of Whisk, a popular kosher
food magazine published weekly by Ami Magazine. Her feature articles take
readers behind the scenes to learn from chefs and other professionals in the
kosher food world. An experienced journalist and avid hostess, Victoria's work
combines her passions for good food and good writing. She lives in Deal, New
Jersey with her husband and children.