Eggplant Kugel

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Servings: 4 Difficulty: Advanced
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A creamy, savory Middle-Eastern eggplant casserole perfect as a side dish or light appetizer
Eggplant Kugel recipe image

This Eggplant Kugel is a comforting, savory casserole that transforms simple eggplant into a rich, creamy delight. By boiling and mashing the eggplant, we achieve a smooth, velvety texture that binds beautifully with beaten eggs and cracker crumbs. The dish is enhanced with sautéed onions and green peppers, which add a subtle sweetness and aromatic depth. Baked until golden and set, this vegetarian-friendly side dish offers a moist, tender bite with every serving. ItâÂÂs an excellent choice for potlucks, holiday meals, or as a hearty accompaniment to roasted meats. Simple ingredients come together to create a classic dish that feels both homey and elegant on the table.

Eggplant Kugel recipe image
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Eggplant Kugel

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 114.4

Description

This Eggplant Kugel is a comforting, savory casserole that transforms simple eggplant into a rich, creamy delight. By boiling and mashing the eggplant, we achieve a smooth, velvety texture that binds beautifully with beaten eggs and cracker crumbs. The dish is enhanced with saut&# 195;©ed onions and green peppers, which add a subtle sweetness and aromatic depth. Baked until golden and set, this vegetarian-friendly side dish offers a moist, tender bite with every serving. ItâÂÂs an excellent choice for potlucks, holiday meals, or as a hearty accompaniment to roasted meats. Simple ingredients come together to create a classic dish that feels both homey and elegant on the table.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Peel the eggplant and slice it into rounds.
  3. Place the eggplant slices in a pot of simmering salted water, ensuring they are fully submerged. Cook for about 20 minutes until tender.
  4. Drain the eggplant well and mash it thoroughly in a large bowl until smooth.
  5. While the eggplant cooks, melt 2 tablespoons of margarine or butter in a skillet over medium heat.
  6. Add the chopped onion and green pepper to the skillet. Sauté until tender but not browned, stirring frequently.
  7. In the bowl with the mashed eggplant, add the slightly beaten eggs and mix until well combined.
  8. Season the mixture with salt and pepper to taste.
  9. Fold the sautéed onion and pepper mixture into the eggplant base.
  10. Stir in the cracker crumbs or matzah meal until the mixture holds together but is still moist.
  11. Transfer the mixture to a greased baking dish.
  12. Dot the top with the remaining margarine or butter and sprinkle with paprika.
  13. Bake for 25 to 30 minutes, or until the top is golden brown and the center is set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 114.4kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 156.5mg7%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.7g7%
Sugars 2.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, kugel, middle-eastern, vegetarian, casserole, side dish, onion, green pepper, baked, creamy, potluck, holiday meal, comfort food, appetizer, matzah meal, cracker crumbs, savory, easy recipe, home cooking, traditional
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