Eggplant (Aubergine) & Green Pepper Kugel |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
1 eggplant, large |
1/2 teaspoon salt |
3 tablespoons olive oil |
1 onion, chopped |
1 green sweet pepper, chopped |
2 tablespoons pine nuts |
2 tablespoons fresh basil, chopped |
2 eggs, slightly beaten |
1 matzoh cracker, crumbled |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon butter |
Directions:
1. Peel eggplant; dice into 2 cubes.
2. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
3. Drain.
4. Mash in large bowl.
5. Meanwhile, heat oil in medium-size skillet over medium heat.
6. Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
7. Add to eggplant in bowl.
8. Stir in basil, eggs, matzoh, salt and pepper.
9. Scrape into greased small casserole.
10. Dot with butter.
11. Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
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