Eggplant Aubergine Green Pepper Kugel Recipes

Steps:

• Heat oven to 450°F; pierce eggplant several times with a fork.
• Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
• Cool, peel, and chop, place in a large bowl.
• Heat oil in a skillet.
• Add onion, green pepper, and nuts.
• Cook 5-10 minutes until veggies are tender.
• Add to eggplant with salt, pepper, and eggs; mix well.
• Add matzoh meal, stir well.
• Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
• Bake for 35-45 minutes until golden brown.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.