Vegetarian Moussaka Kugel inspired by S'kar's Eggplant and Green

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

Since I love eggplant and kugel this sounded like a good combination. Using S'kar's recipe as a base, I really liked the results of this new creation. Nice colors and great served with beef.

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Ingredients

Nutrition

Directions

  1. Peel and cube eggplant.
  2. Rinse well and place in pot of water with 1/4 tspn salt.
  3. Simmer until tender, about 15 minutes.
  4. While the eggplant is cooking, fry the onion, garlic and peppers in 1 Tbspn oil till just starting to brown.
  5. Drain the eggplant in a strainer and mash it with a potato masher to make a mush and drain excess water.
  6. Place eggplant in frying pan with peppers.
  7. Add 1 Tbspn oil, tomato paste, seasoned bread crumbs, and seasoning (paprika and spicy).
  8. Add salt to taste.
  9. Remove from heat and let cool slightly.
  10. Add egg.
  11. Oil a pyrex round or square dish with remaining 1 Tbspn of oil.
  12. Place eggplant mixture in it.
  13. Bake for 45 minutes at 350 or microwave on high for about 12 minutes.