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Eggplant & Green Pepper Kugel

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Submitted by deemun

YIELD

8 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 1
EACH EACH EGGPLANT
large *
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
sweet, chopped
2 3E+1
TABLESPOONS ML PINE NUTS
2 3E+1
TABLESPOONS ML BASIL
fresh
2 2
LARGE LARGE EGGS
lightly beaten
1 1
EACH EACH CRACKERS
matzoh,crumbled *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML MARGARINE

Directions

  1. 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.

  1. 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 margarine.

  1. Bake in preheated moderate (350’F) oven for 35 minutes to heat through.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 96 85% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 332mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 22%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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