A kugel? you may have not heard of it, I hadn’t either until I came upon it day before yesterday on www.myrecipes.com .
Traditionally a kugel is made either with potatoes or noodles but this one uses matzo meal (you can substitute this with regular breadcrumbs – I used whole wheat ones that I made at home).
This dish kinda reminded me of a quiche, and it was very delicious and well accepted – the leftovers I used them the next day as filling in puff pastry (very clever if I may add).
Eggplant and green pepper kugel
- 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
- 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.