Best 11 Eggplant Aubergine Pepper Kugel Recipes

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Embark on a culinary journey with our diverse collection of eggplant and pepper kugel recipes, a delightful fusion of flavors and textures. From the classic Ashkenazi kugel to innovative vegan and gluten-free variations, this article offers a smorgasbord of options to tantalize your taste buds. Whether you prefer a hearty, savory kugel perfect for a Shabbat dinner or a lighter, healthier version for a weeknight meal, we have the perfect recipe for you. Dive into the world of kugel and experience the magic of these versatile vegetables transformed into a delectable dish that will leave you craving for more.

Let's cook with our recipes!

EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

ROASTED EGGPLANT AND RED PEPPER GRATIN



Roasted Eggplant and Red Pepper Gratin image

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h30m

Yield Serves 6

Number Of Ingredients 14

1 pound eggplant (1 large)
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon cumin seeds, lightly toasted and coarsely ground
2 medium-size red peppers (about 3/4 pound), roasted and diced
3 eggs
3/4 cup low-fat (2 percent) milk
Freshly ground pepper to taste
1 tablespoon each chopped chives and parsley
2 ounces Gruyère cheese, grated (1/2 cup)
3/4 cup cooked brown or white rice (optional)

Steps:

  • Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
  • Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
  • Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
  • If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
  • Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams

EGGPLANT (AUBERGINE) PEPPER KUGEL



Eggplant (Aubergine) Pepper Kugel image

Make and share this Eggplant (Aubergine) Pepper Kugel recipe from Food.com.

Provided by chia2160

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 large eggplant (2 lbs)
2 teaspoons oil
3 cups chopped onions
1 1/2 cups chopped green peppers
3 tablespoons pine nuts
salt, pepper
2 large eggs, beaten
3/4 cup matzo meal
cooking spray
paprika

Steps:

  • Heat oven to 450°F; pierce eggplant several times with a fork.
  • Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
  • Cool, peel, and chop, place in a large bowl.
  • Heat oil in a skillet.
  • Add onion, green pepper, and nuts.
  • Cook 5-10 minutes until veggies are tender.
  • Add to eggplant with salt, pepper, and eggs; mix well.
  • Add matzoh meal, stir well.
  • Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
  • Bake for 35-45 minutes until golden brown.

EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL



Eggplant (Aubergine) & Green Pepper Kugel image

Make and share this Eggplant (Aubergine) & Green Pepper Kugel recipe from Food.com.

Provided by skat5762

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 eggplant, large
1/2 teaspoon salt
3 tablespoons olive oil
1 onion, chopped
1 green sweet pepper, chopped
2 tablespoons pine nuts
2 tablespoons fresh basil, chopped
2 eggs, slightly beaten
1 matzoh cracker, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter

Steps:

  • Peel eggplant; dice into 2" cubes.
  • Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
  • Drain.
  • Mash in large bowl.
  • Meanwhile, heat oil in medium-size skillet over medium heat.
  • Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
  • Add to eggplant in bowl.
  • Stir in basil, eggs, matzoh, salt and pepper.
  • Scrape into greased small casserole.
  • Dot with butter.
  • Bake in preheated moderate (350'F) oven for 35 minutes to heat through.

Nutrition Facts : Calories 113, Fat 9.3, SaturatedFat 2.1, Cholesterol 56.7, Sodium 320.6, Carbohydrate 5.8, Fiber 2.5, Sugar 2.5, Protein 2.7

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS



Grilled Eggplant, Red Bell Pepper and Arugula Rolls image

Categories     Vegetable     Appetizer     Side     Vegetarian     Pine Nut     Eggplant     Arugula     Bell Pepper     Summer     Grill/Barbecue     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup balsamic vinegar
1/4 cup olive oil
2 small eggplants (1 pound each), cut lengthwise into 1/4-inch thick slices
4 red bell peppers
2 bunches arugula
1/2 cup (about) pine nuts, toasted

Steps:

  • Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
  • Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
  • Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by karen

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggplants, medium size
2 eggs, beaten
1 onion, chopped
1 1/2 cups cheddar cheese, shredded
salt & pepper

Steps:

  • Preheat oven to 350 degrees.
  • Peel eggplant and cut into large chunks.
  • Boil in salted water for about 10 minutes or until soft.
  • Drain eggplant in collander, then return to pot and mash.
  • Add all other ingredients except 1/2 cup of the cheese.
  • Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
  • Sprinkle remaining cheese on top.
  • Bake for 45 minutes.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES



Sauteed Eggplant With Capers and Anchovies image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

Steps:

  • Peel the eggplant and cut into 1/2-inch cubes.
  • Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
  • Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

  • Combine first 2 ingredients, stir well.
  • Spread evenly over both sides of eggplant slices.
  • Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  • Place eggplant on a baking sheet coated with cooking spray.
  • Bake@ 425 degrees for 12 minutes.
  • Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

Tips:

  • Choose the right eggplant. Look for small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
  • Use a sharp knife to cut the eggplant. This will help prevent the eggplant from becoming mushy.
  • Cook the eggplant until it is tender. You can do this by roasting, grilling, or frying the eggplant.
  • Don't overcook the eggplant. Otherwise, it will become mushy.
  • Add other vegetables to the kugel. This will add flavor and texture to the dish. Some good options include peppers, onions, and zucchini.
  • Use a variety of spices to flavor the kugel. This will make the dish more interesting and complex.
  • Serve the kugel hot or cold. It is a delicious side dish or main course.

Conclusion:

Eggplant pepper kugel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover eggplant and peppers, and it is also a good source of vitamins and minerals. This dish is sure to become a favorite in your home.

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