Eggplant and Green Pepper Kugel

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.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 30%
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.4g
  • Carbohydrate: 21g
  • Fiber: 5g
  • Cholesterol: 53mg
  • Iron: 1.5mg
  • Sodium: 462mg
  • Calcium: 32mg

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

  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.
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