The traditional Passover diet of no leaven is hard on anyone, but for vegans, this eight days can be a bit of a nightmare. Enter the eggplant casserole: eggplants, onions, peppers and tomato sauce do all the heavy lifting for this satisfying, kosher of Passover, vegan dish. 

Ingredients: 

1 large onion

3 Tablespoons oil

1 medium eggplant, peeled and then cut into cubes

1/4 cup diced green pepper

11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)

1 teaspoon salt

1/2 teaspoon pepper

2 large tomatoes, diced

1 1/2 cups matzah farfel (don't cringe, just wait!)

Directions: 

Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce,  and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (I use the 9 x 13 size).

Bake at 350 uncovered for 25 min.

For more of Mayim's vegan Passover recipes, check out her mini potato kugels and chocolate truffle pie.

 

 

Mayim Bialik

For all things Mayim, visit her new blog on Kveller. Mayim Hoya Bialik is best known for her lead role in the 1990s NBC sitcom Blossom, as well as for her portrayal of the young Bette Midler in "Beaches." She has also appeared in Woody Allen's "Don't Drink the Water," HBO's Curb Your Enthusiasm, "The Secret Life of the American Teenager" and is currently recurring on CBS' The Big Bang Theory as Sheldon's love interest, Amy Farrah Fowler. She has a Ph.D. in Neuroscience. She lives in Los Angeles and has written two books, "Beyond the Sling" about her family's experience with parenting by intuition, published in March 2012 by Simon and Schuster, and a cookbook, "Mayim's Vegan Table," published by Da Capo Lifelong Books in February, 2014.