Eggplant and green pepper kugel

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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

  • Ingredients:
  1. 1  large eggplant (about 2 pounds)
  2. 2  teaspoons  vegetable oil
  3. 3  cups  finely chopped onion
  4. 1 1/2  cups  finely chopped green bell pepper
  5. 3  tablespoons  pine nuts
  6. 1 1/2  teaspoons  salt
  7. 1/2  teaspoon  freshly ground black pepper
  8. 2  large eggs, lightly beaten
  9. 3/4  cup  matzo meal
  10. Cooking spray
  11. 1  teaspoon  paprika
  • Directions:
  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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