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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.

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

136 calories; calories from fat 30%; fat 4.5g; saturated fat 0.9g; mono fat 2g; poly fat 1.1g; protein 5.4g; carbohydrates 21g; fiber 5g; cholesterol 53mg; iron 1.5mg; sodium 462mg; calcium 32mg.
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