Passover made easy? Yes, really
Bring new, delicious, and exciting dishes to the table this Passover, including Eggplant-Wrapped Chicken. By LEAH SCHAPIRA, VICTORIA DWEK
1 tall eggplant
½ cup oil
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 Instructions
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 aside.
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 minutes.
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.