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Eggplant and Green Pepper Kugel

Eggplant and Green Pepper Kugel prepared dish

This eggplant and green pepper kugel is a savory baked dish that combines tender eggplant and vibrant green peppers for a delightful flavor. Perfect as a side dish or a light main course, it is both satisfying and nutritious. Enjoy this unique twist on traditional kugel for a delicious meal any time of the day!

This recipe is lunch, scaled for 6 servings, with 20 min prep and 40 min cook.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include green bell pepper, onion, parsley, garlic.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 large green bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 tbsp parsley (chopped)
  • 3 cloves garlic (minced)
  • 3 tbsp olive oil
  • 1 cup bread crumbs
  • 3 large eggs
  • 2 medium eggplant (diced)
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
  3. Add the diced eggplant and chopped green bell pepper to the skillet, cooking until softened, about 10 minutes.
  4. In a large bowl, beat the eggs and then mix in the bread crumbs, salt, black pepper, and chopped parsley.
  5. Combine the sautéed vegetables with the egg mixture, stirring until well combined.
  6. Transfer the mixture to a greased baking dish and spread it evenly.
  7. Bake in the preheated oven for 30 minutes, or until the top is golden brown and firm.
  8. Allow to cool slightly before slicing and serving.

Nutrition (per serving)

  • Calories: 180
  • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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