Eggplant (Aubergine) Pepper Kugel |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a savory hearty winter kugel, from Cooking Light. Ingredients:
1 large eggplant (2 lbs) |
2 teaspoons oil |
3 cups chopped onions |
1 1/2 cups chopped green peppers |
3 tablespoons pine nuts |
salt, pepper |
2 large eggs, beaten |
3/4 cup matzo meal |
cooking spray |
paprika |
Directions:
1. Heat oven to 450°F; pierce eggplant several times with a fork.
2. Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
3. Cool, peel, and chop, place in a large bowl.
4. Heat oil in a skillet.
5. Add onion, green pepper, and nuts.
6. Cook 5-10 minutes until veggies are tender.
7. Add to eggplant with salt, pepper, and eggs; mix well.
8. Add matzoh meal, stir well.
9. Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
10. Bake for 35-45 minutes until golden brown.
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