Eggplant Aubergine Green Pepper Kugel
Savor the comforting flavors of the Mediterranean with this Eggplant Aubergine Green Pepper Kugel, a savory take on a classic dish that’s sure to wow your taste buds. Packed with tender eggplant, sweet green bell peppers, and aromatic garlic, this oven-baked recipe combines fresh veggies with fluffy eggs and matzo meal for a perfectly textured dish that’s golden and crispy on top. Ideal as a main course or a side, this kugel is naturally vegetarian and crafted with wholesome ingredients like fresh parsley and a hint of paprika for that extra depth of flavor. Simple to prepare and wonderfully versatile, it’s perfect for holiday gatherings, potlucks, or weeknight dinners. Serve it warm or at room temperature for a dish that’s as delightful as it is memorable!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 2 medium-sized Green Bell Peppers
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Fresh Parsley
- 4 large Eggs
- 1 cup Matzo Meal (or Breadcrumbs)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a large baking dish or kugel pan.
Peel the eggplants if desired, then dice them into small cubes. Sprinkle them lightly with salt and set aside for 10 minutes to draw out some moisture.
While the eggplant sits, dice the green peppers and onion into small pieces. Mince the garlic and chop the parsley finely.
Rinse the salted eggplant cubes under cold water and pat them dry with a paper towel.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the garlic, green peppers, and eggplant cubes to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
Remove the skillet from the heat and let the vegetable mixture cool slightly.
In a large mixing bowl, beat the eggs until frothy. Stir in the matzo meal, parsley, salt, black pepper, and paprika (if using).
Add the cooled vegetable mixture to the bowl and mix well until fully combined.
Transfer the kugel mixture to the prepared baking dish. Spread it out evenly and drizzle the remaining tablespoon of olive oil over the surface.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the kugel feels firm to the touch.
Let the kugel cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 37.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
