Happy Passover! Our Birthright Israel Haggadah and a Special Recipe

From our Seder table to yours, happy Passover! It's one of our favorite times of year. The candles, the songs, the questions asked by the youngest at the table, and of course, the food. This year, we want to help you make it meaningful and delicious.

Start with the Story

A great Seder begins with a great Haggadah. We've put together a special one just for you, filled with thoughtful readings, conversation starters, and enough warmth to keep the table engaged long after the matzah ball soup is gone. View our Passover Haggadah here

Whether your crowd is traditional, modern, or somewhere beautifully in between, we think you'll love it.

Now, Let's Talk Food

Our friend Chanie Apfelbaum (@busyinbrooklyn), chef and cookbook author, shares a special recipe inspired by her recent Birthright Israel trip: Charoset Eggplant Carpaccio.

This dish takes the smoky, silky eggplant carpaccio you'll find on restaurant menus across Israel and layers it with the beloved flavors of traditional Ashkenazi charoset — crisp apple, toasted walnuts, and a luscious red wine reduction. It's a dish that bridges memory and discovery, the old world and the new.

It also happens to be naturally Passover-friendly, stunning on a platter, and surprisingly easy to pull off.

Watch Chanie bring the recipe to life on Instagram: ▶ See the Reel

Charoset Eggplant Carpaccio

Ingredients

• 1 large eggplant

• Juice of ½ lemon

• Kosher salt, to taste

• ¾ cup dry red wine

• 1 tbsp honey

• ⅓ cup chopped walnuts

• ½ green apple, finely diced

• 2 tbsp good quality olive oil

• Fresh parsley, for garnish

• Flaky salt, for finishing

Instructions

1. Cut the eggplant in half lengthwise and place flesh-side down on a greased baking sheet. Brush the skin with olive oil, sprinkle with salt, and broil on high on the top rack for 25 minutes, until the skin is charred and the flesh is soft.

2. While the eggplant cooks, pour the wine into a small saucepan and stir in the honey. Bring to a rolling simmer and cook uncovered, stirring occasionally, until reduced to a thick syrup that coats the back of a spoon. (It will thicken a bit more as it cools.)

3. Toast the walnuts in a dry pan over medium heat until lightly golden and fragrant. Season with salt.

4. Scoop the eggplant flesh from the skin and mash with a fork. Season with lemon juice and salt, stirring to combine.

5. Spread the eggplant onto a round platter. Top with diced apple and toasted walnuts. Drizzle with the red wine syrup and olive oil. Finish with fresh parsley and flaky salt.

Chag Sameach!

From our table to yours, we wish you a Passover full of good questions, great food, and even better company! Don't forget to grab your Haggadah and let us know how the eggplant carpaccio turns out!