Eggplant-Green Chile Kugel

1 medium eggplant (1 pound)
1/2 cup water
1/4 teaspoon salt
1 medium onion, diced
1/3 cup pine nuts
1 tablespoon crushed garlic
2 cloves
1 tablespoon olive oil
1 can (4-ounces) green chiles, diced
1 egg plus 2 egg whites, beaten lightly
1-1/2 crumbled matzos
salt and pepper
2 tablespoons margarine, to dot the top

Preheat oven to 350.

Peel eggplant. Cut in small pieces and put in microwave dish with 1/2 cup water and 14 tablespoon salt. Cover dish, microwave on high 8-10 min. Drain water, mash the eggplant with fork. Sauté onion and pine nuts with garlic and oil until golden-add chiles. Add salt/pepper to taste. Add the mashed eggplant to the sautéed vegetables, then crumble the matzo and add the beaten egg mixture. Place mixture in lightly greased (olive oil) 12-inch pie plate or similar dish and bake for about 30 minutes. Should be golden brown color.

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