Jewish Passover Recipes

When you think of Jewish Passover Recipes, you might think of family favorites like potato latkes or cheese blintzes. Many other recipes and flavors have come into favor in recent times, due to the influence of other countries and cultures on Jewish foods.

The inviting aroma of traditional Jewish foods is difficult to resist. The fragrant blend of beef brisket simmering, challah rolls baking and potato latkes frying is enough to give anyone reason to stay for dinner.

Many families enjoy familiar favorites during Passover, for Passover Seder, and throughout the year. Some families prepare the same dishes every year, as a tradition, and some enjoy testing out new recipes from various sources to find the next “big hit”. Once a recipe has been deemed a favorite, it moves into the ranks of most popular dishes, and is added to the menu for years to come.

Don’t be afraid to try something new. If your family is very traditional, and hasn’t strayed from its typical Passover holiday meals, you might venture to add a simple new side dish or two to the lineup. This way, the traditional family members still get to enjoy their favorites, while the more adventurous of the group gets to try new things. Your new take on blintzes might become a popular addition to the traditional Jewish holiday table after all!

Eggplant Lasagna for Passover

Ingredients:

• 1 Jar of Tomato Sauce
• 1 Eggplant
• 8 cloves of garlic
• 2 onions
• 5 mushrooms
• 8 oz. of grated mozzarella cheese
• 1/2 cup of parmesan cheese
• oregano, powdered garlic, hot pepper flakes and rosemary (dried)
• 5 pieces of Matzah

Directions:

A food processor makes this very quick, but it's not necessary.

1. Cut up the eggplant into quarters and then slice very thinly, saute in oil until it reduces into mush.

2. Cut and chop the onions, mushrooms and garlic all together and saute in oil, sprinkle in the spices, about a 1/4 tsp. of each, and mix all the eggplant and onions all together.

3. Grate the cheese, and spray Pam into a small rectangular baking dish.

4. Pour some sauce into the dish and lay down some of the Matzah into the sauce, like noodles.

5. Spread on the sauteed veggies, sprinkle on more spices, some parmesan cheese and more sauce.

6. Continue this until you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 minutes. Slice up, and it’s like lasagna.