Try this Eggplant and Green Pepper Kugel recipe, or contribute your own.
Suggest a better description1. 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. 2. 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 margarine. 3. Bake in preheated moderate (350F) oven for 35 minutes to heat through.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 47 | ||
Calories from Fat: 45 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.4mg | 1 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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