Eggplant and Green Pepper Kugel

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Eggplant and Green Pepper Kugel Recipe
Photography: Karry Hosford

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.

8 servings (serving size: about 3/4 cup)


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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


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.

Created date

November 2003

Nutritional Information

Calories 136
Caloriesfromfat 30 %
Fat 4.5 g
Satfat 0.9 g
Monofat 2 g
Polyfat 1.1 g
Protein 5.4 g
Carbohydrate 21 g
Fiber 5 g
Cholesterol 53 mg
Iron 1.5 mg
Sodium 462 mg
Calcium 32 mg