Serves
12 servings

Passover Recipes: Eggplant Casserole

This is another recipe from our favorite vegan, Mayim Bialik. Mayim claims she’s not usually an eggplant girl, but that this dish tastes incredible.

Ingredients

1 large onion

3 Tablespoons oil

1 medium eggplant, peeled and then cut into cubes

1/4 cup diced green pepper

11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)

1 teaspoon salt

1/2 teaspoon pepper

2 large tomatoes, diced

1 1/2 cups matzah farfel (don’t cringe, just wait!)

Directions

Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce,  and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (I use the 9 x 13 size).
Bake at 350 uncovered for 25 min.

Keep on Noshing

Passover Recipes: Almond Crusted Veal Chop

Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals ...

Passover Recipes: Mediterranean Gefilte Fish

Too many people are stuck in a rut when it comes to gefilte fish. Take it out of the jar, ...

Passover Recipes: Salat Tapuz

Sometimes you need a break from all the heavy meat and kugels that are typical during Passover. This salad is ...