Yield
2 servings

Grilled Eggplant Stacks (And Other Passover-Friendly Lunches)

A few weeks ago, as I was in the midst of testing out new Passover recipes, my dear friend Mat pleaded: “Please come up with ideas to bring for lunch!” I love a Passover challenge. It feels like my very own game of Iron Chef: Passover Edition. And the truth is, a desk lunch at work during Passover can get boring pretty quickly. How many days can you possibly eat matzah + cream cheese!?

Here are a slew of super non-boring, satisfying lunches to enjoy at home or bring with you to the office.

 

Classic Shakshuka

Quinoa Tabbouleh

Roasted Vegetable Quinoa Salad

Chicken Salad Lettuce Wrap, from Robin’s Sweet Confessions

Citrus Steak Salad from Martha Stewart

Chicken with Watercress Salad from Martha Stewart

Cream of Carrot Soup with Roasted Jalapenos

Passover Eggplant Parm

Ingredients

  • 1 medium eggplant
  • Salt and pepper
  • Cooking spray
  • 1 Tbsp olive oil
  • 1 large, ripe tomato
  • 4 oz fresh mozzarella, sliced
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • Salt and pepper
  • Fresh basil (optional)

Directions

  1. Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour. (if you don’t have a paper bag, you can lay out on baking sheets, paper towel or parchment. The paper bag helps absorb some of the excess water).
  2. Blot eggplant with towel to remove excess water.
  3. Preheat oven to 400 degrees. Spray baking sheet with oil.
  4. Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.
  5. Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.
  6. Garnish with fresh basil if desired.

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