Eggplant is roasted then tossed with sautéed onions, bell peppers and pinenuts in this savory pudding. Matzo meal creates a hearty texture to this kugel, finished with a sprinkle of paprika. This recipe comes to us from our friends at Cooking Light Magazine.
- a little nonstick cooking spray
- 1 2 pound eggplant
- 2 teaspoons vegetable oil
- 3 cups onion, finely chopped
- 1 1/2 cups bell pepper, finely chopped
- 3 tablespoons pine nuts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 3/4 cup matzo meal
- 1 teaspoon paprika
Preheat an oven to 450 degrees. Prepare a large baking dish with a light layer of nonstick cooking spray and set aside. Prepare a baking sheet with a layer of foil.
Pierce the eggplant several times with a fork and place on the baking sheet. Put in the oven and roast for about 20 minutes, or until the eggplant is tender. Set aside to cool. When eggplant cools, chop coarsely and set aside in a large bowl.
Place the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and nuts to the pan. Cook for about 6 minutes, or until the onion is tender. Transfer the onion mixture to the bowl with the eggplant.
Season the eggplant onion mixture with salt and black pepper. Add the eggs and stir well to combine, taking care to ensure all ingredients are evenly distributed. Add the matzo meal and toss gently to combine.
Spoon the eggplant onion mixture into the prepared baking dish. Sprinkle the paprika on top and put in the oven. Bake for 35 minutes, or until thoroughly heated and golden brown. Cut into 8 servings and enjoy!