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Meat
Medium
4 Servings
Allergens 
No Allergens specified
3 Hours
Diets
When Shaya was eating this dish in his mother-in-law Rachel’s house, he asked his wife Raizel, “Why don’t you make this as good as your mom does?” Raizel answered, “Because you told me you’re on a diet, and I listened!” Raizel had attempted a low-fat version of this dish. A good wife does as her husband asks. And a good mother-in-law keeps her son-in-law spoiled with good food. —Victoria Dwek
1 tall eggplant
1/2 cup oil
1/4 teaspoon salt
pinch coarse Gefen Black Pepper
3 tablespoons oil
1 onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 pound ground meat
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 boneless skinless chicken thighs
1/4 teaspoon salt
pinch coarse Gefen Black Pepper
Preheat oven to broil. Grease a baking sheet.
Cut eggplant lengthwise, ¼-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.
Preheat oven to 350°F.
Peel and finely dice remaining eggplant to obtain half a cup of 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.
In a small bowl, combine this onion mixture with ground meat. Season with salt and garlic powder.
Season chicken thighs with salt and pepper. Place a tablespoon of the meat mixture into each thigh and roll up to close.
Roll an eggplant slice around each stuffed chicken thigh. Place, seam-side down and close together, in a baking pan.
Cover and bake for two and a half hours.
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