Eggplant Aubergine Pepper Kugel
Delight your taste buds with the comforting flavors of Eggplant Aubergine Pepper Kugel, a savory twist on a classic dish that brims with roasted vegetable goodness. Featuring tender eggplant, vibrant bell peppers, and caramelized onions, this kugel combines wholesome, oven-roasted veggies with a light and fluffy batter infused with aromatic thyme and garlic. Perfectly baked to golden perfection, it’s an irresistible side dish or vegetarian main that pairs beautifully with a fresh salad or hearty protein. With simple ingredients like eggs, flour, and olive oil, this recipe is easy to prepare and ideal for holiday gatherings, potlucks, or weeknight dinners. Serve it warm or at room temperature, topped with a sprinkle of fresh parsley for a burst of color and herbaceous flavor!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Onion
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cube the eggplants into 1-inch pieces and place them on a baking sheet. Dice the red and yellow bell peppers and the onion, and add them to the sheet. Add the whole garlic cloves, and drizzle everything with 2 tablespoons of olive oil. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through cooking.
Remove the roasted vegetables from the oven and allow them to cool slightly. Then, transfer them to a large mixing bowl.
Lower the oven temperature to 375°F (190°C).
In a small bowl, whisk together the eggs until well beaten. Add the flour, baking powder, salt, black pepper, and dried thyme, and mix to make a smooth batter.
Pour the batter over the roasted vegetables and gently mix until everything is evenly combined.
Grease a large baking dish (9x13 inches works well) with the remaining 1 tablespoon of olive oil. Pour the vegetable and batter mixture into the dish, spreading it evenly.
Bake the kugel at 375°F (190°C) for about 35-40 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let cool for a few minutes before slicing into squares or wedges.
Garnish with chopped parsley before serving. Enjoy hot or at room temperature.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 36.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 271 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2952 mg | 63% | |
*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.
