Eggplant & Green Pepper Kugel
Yield
8 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
large |
*
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
sweet, chopped |
|
| 2 | tablespoons |
pine nuts
|
|
| 2 | tablespoons |
basil
fresh |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | each |
crackers
matzoh,crumbled |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
large |
*
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
sweet, chopped |
|
| 3E+1 | ml |
pine nuts
|
|
| 3E+1 | ml |
basil
fresh |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | each |
crackers
matzoh,crumbled |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
margarine
|
|
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 margarine.
- Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
