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.