Eggplant Aubergine Pepper Kugel Recipes

EGGPLANT ROLLS WITH BELL PEPPER SAUCE

Steps:

• Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
• Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
• Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
• Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

ROASTED EGGPLANT AND BELL PEPPER SALAD

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.

EGGPLANT (AUBERGINE) PEPPER KUGEL

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.

CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)

Steps:

• In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
• You may need to add more oil to coat the vegetables.
• Don't worry, you will drain most of it off later.
• Cook and stir until eggplant is tender.
• It will take 15 minutes or more.
• While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• Let cool slightly and then spoon into a casserole dish.
• Top with mozarella.
• It can be refrigerated at this point to be served later.
• Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT AND RED PEPPER BAKE

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.

SPICED PEPPERS AND EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
• DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL

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.

GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS

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 PARMIGIANA WITH MARGHERITA® PEPPERONI

Steps:

• Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
• In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
• In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
• Preheat the oven to 350 degrees F.
• In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
• Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.