Eggplant Green Pepper Kugel Recipes
EGGPLANT (AUBERGINE) PEPPER KUGEL
Make and share this Eggplant (Aubergine) Pepper Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
ONION KUGEL
Sliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this dish resembles a delicious souffle. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well. , In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve immediately. If desired, sprinkle with parsley.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 276mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL
Make and share this Eggplant (Aubergine) & Green Pepper Kugel recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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 butter.
- Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
Nutrition Facts : Calories 113, Fat 9.3, SaturatedFat 2.1, Cholesterol 56.7, Sodium 320.6, Carbohydrate 5.8, Fiber 2.5, Sugar 2.5, Protein 2.7
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
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