Eggplant (Aubergine) & Green Pepper Kugel

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Posted by request, use up those extra green peppers!

Ingredients Nutrition


  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.
Most Helpful

Since I really like eggplant and kugel I thought this would be a neat combination. I ended up making some adaptions and came up with something a little different called Vegetarian Mousaka Kugel. The original kugel did not have any color so I added some colored peppers and a spoonful of tomato paste. I also found that after I boiled the eggplant they were like little sponges and I actually mashed it in the strainer. Also 2 eggs seemed like too much so I cut it back to 1. Once the eggplant was mashed and I added in the peppers it didn't seem like enough for the 2 eggs. All in all the original recipe was helpful as a basis for me.

Caryn Gale January 26, 2003