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Eggplant and Green Pepper Kugel

Photography: Karry Hosford
Yield

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

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.