Eggplant (Aubergine) & Green Pepper Kugel

Name: Eggplant (Aubergine) & Green Pepper Kugel
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 eggplant, large; 1/2 teaspoon salt; 3 tablespoons olive oil; 1 onion, chopped; 1 green sweet pepper, chopped; 2 tablespoons pine nuts; 2 tablespoons fresh basil, chopped; 2 eggs, slightly beaten; 1 matzoh cracker, crumbled; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon butter

Submitted by skat5762

"Posted by request, use up those extra green peppers!"

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 8

ingredients

1 eggplant, large
¹⁄₂ teaspoon salt
3 tablespoons olive oil
1 onion, chopped
1 green sweet pepper, chopped
2 tablespoons pine nuts
2 tablespoons fresh basil, chopped
2 eggs, slightly beaten
1 matzoh cracker, crumbled
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
1 tablespoon butter

directions

Peel eggplant; dice into 2" cubes.
Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
Drain.
Mash in large bowl.
Meanwhile, heat oil in medium-size skillet over medium heat.
Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
Add to eggplant in bowl.
Stir in basil, eggs, matzoh, salt and pepper.
Scrape into greased small casserole.
Dot with butter.
Bake in preheated moderate (350'F) oven for 35 minutes to heat through.

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Reviews

Since I really like eggplant and kugel I thought this would be a neat combination. I ended up making some adaptions and came up with something a little different called Vegetarian Mousaka Kugel. The original kugel did not have any color so I added some colored peppers and a spoonful of tomato paste. I also found that after I boiled the eggplant they were like little sponges and I actually mashed it in the strainer. Also 2 eggs seemed like too much so I cut it back to 1. Once the eggplant was mashed and I added in the peppers it didn't seem like enough for the 2 eggs. All in all the original recipe was helpful as a basis for me.

Caryn Gale