RecipesMagazine

Eggplant and Green Pepper Kugel

Eggplant and Green Pepper Kugel
The recipe Eggplant and Green Pepper Kugel is ready in roughly 45 minutes and is definitely a super dairy free option for lovers of Jewish food. This recipe makes 8 servings with 160 calories, 5g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Hanukkah event. If you have pepper, eggplant, salt, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 45
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OvenOven
2
Pierce eggplant several times with a fork; place on a foil-lined baking sheet.
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EggplantEggplant
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
3
Bake at 450 for 20 minutes or until tender. Cool slightly; peel and chop.
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4
Place in a large bowl.
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BowlBowl
5
Heat the oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add onion, bell pepper, and nuts. Cook 6 minutes or until onion is tender.
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Bell PepperBell Pepper
OnionOnion
NutsNuts
7
Add onion mixture, salt, black pepper, and eggs to eggplant; stir well to combine.
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Black PepperBlack Pepper
EggplantEggplant
OnionOnion
EggEgg
SaltSalt
8
Add matzo meal; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
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Cooking SprayCooking Spray
Matzo MealMatzo Meal
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Baking PanBaking Pan
9
Sprinkle with paprika.
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PaprikaPaprika
10
Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.
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OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score8
Dairy Free
CuisinesJewish
DietsDairy Free
Dish TypesSide Dish
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