Two recipes from new cookbook: ‘Passover Made Easy’

Recipe from “Passover Made Easy” by Leah Schapira and Victoria Dwek. For more information on the book, visit 

Recipes from Passover Made Easy By Leah Schapira and Victoria Dwek

Eggplant-Wrapped Chicken

4-6 servings

Suggested Wine Pairing: Domaine Netofa Red

Sephardic Jews re-enact the Exodus from Egypt following the Seder step of Yachatz. They take turns slinging

the afikomon bag over their shoulder and responding to questions. Q: “Where are you coming from?” A: “From Egypt.”

Q: “Where are you going?” A: “To Yerushalayim.” Q: “What are you carrying?” A: “Matzah and marror.”



1 tall eggplant

½ cup oil

¼ tsp salt

Pinch coarse black pepper


Meat Mixture:

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, .-inch thick, 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 a eggplant slice around each stuffed chicken thigh. Place, seam side down and close together, in a baking pan. Cover and bake for 2. hours.


Matzaroni and Cheese

6-8 servings 

What kids don’t prefer mac ‘n cheese over anything else?  This is an easy dinner that will get all the troops running to the table when the hot, cheesy, and bubbling dish emerges from the oven. 


5 matzahs, broken into small pieces

5 eggs

1 (16 oz) container sour cream

1 (16 oz) container cottage cheese

3 tbsp butter, melted

1 tsp salt

2 cups shredded mozzarella or muenster cheese, divided



1. Preheat oven to 350°F. In an 8 x 8-inch baking dish, arrange 1⁄3 of the broken matzah pieces.

2. In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese. Pour 1⁄3 of

the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1

cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling.


For more information on “Passover Made Easy” by Leah Schapira and Victoria Dwek, visit