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Kosher recipe: Eggplant and Green Pepper Kugel
Published: 11/21/2008 by Chef Mendy
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» Parve Appetizers
Kugel is traditionally a baked pudding that's made with potato or noodles. This version uses matzo meal and eggplant for a more savory flavor and a heartier texture. Yield 8 servings (serving size: about 3/4 cup) Ingredients 1 large eggplant (about 2 pounds) 2 teaspoons vegetable oil 3 cups finely chopped onion 1 1/2 cups finely chopped green bell pepper 3 tablespoons pine nuts 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 3/4 cup matzo meal Cooking spray 1 teaspoon paprika Preparation Preheat oven to 450°. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450° for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, black pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450° for 35 minutes or until pudding is thoroughly heated and golden brown. Live Eat Be Happy MB
