Please enter the email you’re using for this account.
Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A light and easy eggplant dish to round out your holiday meals this Passover.
1 and 1/2 pounds ground chicken (or 3/4 pound ground chicken and 3/4 pound ground veal)
1 small onion, minced or grated
1 carrot, shredded
1 teaspoon salt
dash of pepper
1/2 teaspoon Gefen Garlic Powder
2 tablespoons fresh parsley, chopped
2 medium eggplants, sliced very thinly
1 (26-ounce) jar Gefen Marinara Sauce (see note)
parsley, for garnish
Preheat oven to 350 degrees Fahrenheit.
Slice eggplants very thinly, cutting from the top to the bottom vertically (you can use a mandoline if available). Salt them and let sit to remove any bitterness. Rinse.
Meanwhile prepare the chicken filling: combine chicken, onion, carrot, salt, pepper, garlic powder, and parsley.
Place a heaping tablespoon of the filling at one end of each eggplant strip. Roll up and place in a baking pan.
Once all the roll-ups are in the pan, pour marinara sauce on top. Cover and bake for 30 minutes.
Remove from oven. Sprinkle with parsley, uncover, and bake for an additional eight to 10 minutes (not more!).
How Would You
Rate this recipe?
Please log in to rate
Yummy These are really yummy eggplant rolls ups.
We are so happy that you enjoyed them!