Grilled Eggplant with Feta, Mint, and Chili

kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012


Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene


Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint


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Ellen’s Passover Magic Cookie Bars with Marshmallows and Chocolate Syrup

kosher passover recipes,seder table Ideas

Ellen’s Passover Magic Cookie Bars with Marshmallows and Chocolate Syrup

4 Comments 27 March 2012

I really thought that I was done posting Passover dessert recipes until my consuegra (Syrian word for “my daughter married her son”) Ellen Shalom sent me in this yummy dessert that she had just baked for the holidays. It sounded so good that I was tempted to run over and try it but I decided to wait and make a batch for my family. Thanks Ellen! Marlene

Passover Magic Cookie Bars:

    1. 1 can of Macaroons, any flavor- crush in food processor
    2. melt 5 tbsp. of butter or margarine and mix with macaroons
    3. press this mixture into a 9 x 13 pyrex
    4. sprinkle 1 cup of chocolate chips, 1 cup of white chocolate chips, 1/2 cup of coconut, 1/2 cup of walnuts, 1 cup of mini marshmallows.
    5. drizzle with 1/3 cup of chocolate syrup to taste
    6. bake in oven for 30 minutes at 350 degrees, cool, slice into squares and freeze.


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Two Classic Crispy Matzo Crust and Meat Filled Pie Recipes

kosher passover recipes,seder table Ideas, Passover Recipes

Two Classic Crispy Matzo Crust and Meat Filled Pie Recipes

1 Comment 27 March 2012


image via

Dear Hostesses, As the countdown to Passover begins, we are all on the hunt for great Passover recipes. This Shabbat, while skimming through all of my cookbooks, I found 2 great recipes  that I know will be  winners. I am deciding between the two, and leaning towards the second recipe with the added potatoes. The second recipe  serves more guests than the first recipe.  

I am planning on making it and freezing this matzo meat pie before the final baking stage. I think it would be perfect for a holiday meat lunch, or during the week as a Passover meat dinner. Its a fun dish because not like some other recipes, the family will always remember these recipes as a specifically Passover dish.  Enjoy! Marlene

P.S. Comment below- which recipe would you choose? #1? or #2?

Recipe By: Claudia Roden, Adapted from The Book of Jewish Food

Serving Size: 5

  • 1 large onion — chopped
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds ground lamb — or beef
  • salt and freshly ground pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 tablespoons raisins (I would personally omit the raisins- my kids would never eat this dish if a raisin touched the meat))
  • 2 tablespoons pine nuts — or walnuts
  • 1 cup beef stock — warm (buy without MSG)
  • 5-6 matzo crackers
  • 1 small egg — lightly beaten

In a skillet, fry the onion in 2 T. oil over medium-high heat for about 10 minutes until golden. Add the ground meat and spices. Cook, stirring, until meat has browned but is still moist, about 10 minutes. Add raisins. In another small pan, fry the nuts in the remaining 1 T. oil for about 1 minutes, stirring the nuts or shaking the pan until the nuts are lightly colored. Add to the meat mixture and stir.

Place the stock in a large, shallow, rectangular pan. Soak matzohs, one at a time, pressing them gently to absorb the liquid. Press 2 or 3 softened matzohs in a 9-inch pie plate. (You may to tear or cut matzohs with a scissors to accomplish this.) Place the meat mixture on top of matzohs, and use the remaining softened matzohs to cover pie.

Preheat the oven to 375F. Brush the top with the beaten egg and bake for about 30 minutes or until the top is golden.
Makes 4 to 6 servings.

This particular blend of raisins, nuts, spices and meat is characteristic of the Arab world.


Passover Matzo Pie #2

(adapted from “The Book of New Israeli Food”)

Serves 8


  • * 1/2 cup olive oil (for brushing)
  • * 8 to 10 boards plain matzo
  • * Oil a deep 9-inch pie pan

Fill a large shallow bowl with cold water. Dip the matzos in the water for 10 to 20 seconds, then transfer them to a clean kitchen towel, making one layer without overlapping them. Cover them with another damp towel and set aside for 15 minutes or until the filling is ready. The matzos should be soft and flexible.


  •  * 1/2 cup pine nuts
  • * 4 tablespoons vegetable oil
  • * 1 large onion, chopped finely
  • * 2 cloves garlic, chopped
  • * 1 1/2 pounds ground beef or lamb
  • * Salt and pepper, to taste
  • * 1/2 teaspoon ground cinnamon
  • * 4  eggs
  • * 2 tablespoons matzo meal
  • * 2  medium potatoes, cooked and mashed
  • * 1/2 cup chopped fresh parsley
  • * 1/2 cup chicken stock

Set the oven at 350 degrees.

In a small dry skillet, lightly toast the pine nuts over medium heat, shaking the pan constantly, for 5 minutes or until lightly brown; set aside.

In a large skillet, heat the vegetable oil. When it is hot, add the onion and cook, stirring often, for 10 minutes or until lightly golden. Add garlic, beef or lamb, salt, and pepper. Continue cooking, stirring often, for 5 minutes or until the meat is browned. Stir in the cinnamon. Set aside to slightly cool.

Stir in the eggs, matzo meal, mashed potatoes, pine nuts, and parsley.

Brush each matzo with olive oil. Take one and place it in the dish oiled side down. Brush the top with oil. Do the same with other matzos until the bottom is covered, letting the matzos drape over the edges of the pan. Spread half of the meat mixture in the dish. Cover with 1 matzo, oiled side down; brush with oil. Spread the remaining meat mixture on top. Fold the draped matzos over the filling to cover the pie. Place 1 more matzo on top; brush with olive oil.

Set the pie on a rimmed baking sheet. Bake the pie for 30 minutes or until golden brown. Remove from the oven, pour the chicken stock over the pie and return it to the oven for 5 minutes more or until the top crust is crisp.

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Juicy Matzoh Stuffed Chicken Cutlets

kosher chicken recipes, kosher passover recipes,seder table Ideas

Juicy Matzoh Stuffed Chicken Cutlets

No Comments 27 March 2012

Check out the new kosher for Passover cookbook Passover, The Healthy Way by Bonnie R. GIller. 

Bonnie is a Registered Dietitian (R.D.) and is certified by the New York State Education Department as a Certified Dietitian-Nutritionist (CDN). 

Tons of Passover chicken and meat recipes, healthy Passover salads, side dishes, kugels, soups, desserts, are organized into this easy to follow soft cover kosher cookbook. At $21.95  it’s a great gift.

I especially love the Stuffed Mushroom recipe, Oven Fried  Coated Chicken Passover recipe,  Eggplant Matzo Lasagna, Apple Cake with Streusel Topping, Apple Delight, and Cocoa Drops. You will enjoy creating AND eating these delicious recipes on Passover.

For more info CLICK HERE.

Matzoh Stuffed Chicken Cutlets 


Serves: 10 

10 (5 oz.) boneless chicken breasts


  •  1 tsp. olive oil
  • 1/2 cup chopped onion
  • 5 whole wheat matzoh boards, finely broken
  • 1/2 cup medium dry Concord wine
  • 1/2 cup low sodium chicken broth
  • 1 egg white
  • 1/2 tbsp. paprika
  • 1/4 tsp. pepper


  • 1/3 cup low fat mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. honey

1. Sauté onion in olive oil until tender, but not browned.

2. Add broken matzohs and toast lightly.

3. Combine wine, egg white, seasonings, and chicken broth to matzoh mixture.

4. Mix well until matzoh is soft and mixture is heated through.

5. Take . cup of stuffing, place in the middle of the chicken cutlets and roll.

Secure with a toothpick, if needed.

6. Combine mayonnaise, ketchup, and honey in a bowl. Mix well. Spread on

top of chicken cutlet rolls.

7. Bake at 350 degrees F for 30 to 40 minutes.

Serving Size: 1 (4 oz.) stuffed chicken cutlet

Exchanges per Serving: 4 Meat, 1 Starch, . Fat


Nutrition Facts 

Calories: 266 Cholesterol: 83 mg

Total Fat: 4.5 gm Protein: 36 gm

Saturated Fat: 1 gm Carbohydrate: 17 gm

Polyunsaturated Fat: 0.5 gm Dietary Fiber: 2 gm

Monounsaturated Fat: 0.5 gm Sodium: 198 mg



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Debbie’s Not “JUST” for Passover Cookies!

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2012


Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”



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