Best 3 Eggplant Green Pepper Kugel Recipes
Eggplant green pepper kugel is a delicious and hearty dish that combines the flavors of eggplant, green pepper, and egg noodles. It is a classic Jewish dish that is often served at holiday gatherings, but it can also be enjoyed as a weeknight meal. Kugel is a versatile dish that can be made with a variety of ingredients, so there is sure to be a recipe that everyone will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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.
Tips:
- Choose the right eggplant: Look for small, firm eggplants with smooth, unblemished skin. Avoid eggplants that are large, soft, or have wrinkles or bruises.
- Salting the eggplant: Salting the eggplant before cooking helps to remove its bitterness. Slice the eggplant into thin rounds and sprinkle them with salt. Let them sit for 30 minutes, then rinse them off and pat them dry.
- Don't overcrowd the pan: When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly and will make it more likely to stick to the pan.
- Use a non-stick pan: To prevent the eggplant from sticking, use a non-stick pan. If you don't have a non-stick pan, you can grease the pan with oil or cooking spray.
- Cook the eggplant until it is tender: Cook the eggplant until it is tender but not mushy. This will usually take about 10 minutes per side.
- Don't overcook the eggplant: If you overcook the eggplant, it will become mushy and lose its flavor.
Conclusion:
Eggplant and green pepper kugel is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover eggplant and green peppers. With its combination of sweet, savory, and tangy flavors, this kugel is sure to please everyone at the table.
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