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.
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
1 teaspoon paprika
How to Make It
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.