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Eggplant and Green Pepper Kugel

 

33

Yield

8

servings

Prep

15

min

Cook

60

min

Ready

75

min

Trans-fat Free, Low Carb
 

Ingredients

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

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

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 9685% of calories 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?

 

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