4 Servings
3 Hours
Allergens
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
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.
Notes:
To prepare in advance, stuff the chicken with the meat mixture and wrap in the baked eggplant. Cover tightly and freeze until day of serving, and then bake as instructed.
