Preparation
1. PREHEAT oven to broil. Grease a baking sheet. Cut eggplant lengthwise, 1/4-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.
2. PREHEAT oven to 350°F. Peel and finely dice remaining eggplant to obtain ½ cup 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.
3. COMBINE onion mixture with ground meat in a small bowl. Season with salt and garlic powder.
4. 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 2½ hours.
Serve with mashed potatoes or your favorite Passover-approved grain,* and your favorite green vegetable, steamed or sauteed lightly with garlic.
*Grains forbidden during passover include barley and all types of wheat. Grains such as quinoa and rice were not known during biblical times so are not forbidden. Extremely religious people will avoid any grain.
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