Eggplant & Green Pepper Kugel

This savory eggplant kugel puts a Mediterranean spin on a Jewish holiday classic. Mashed eggplant mixed with sautéed onion, green bell pepper, pine nuts, fresh basil, crumbled matzoh, and beaten eggs, then baked until set. It’s Passover-friendly (matzoh instead of breadcrumbs) and dairy-free (margarine instead of butter), making it work on a kosher holiday table.

The eggplant gets peeled, cubed, and simmered until completely tender, then mashed. This soft, almost creamy base absorbs the flavors from the sautéed vegetables and holds everything together with the help of the eggs and crumbled matzoh. The pine nuts add little pops of buttery crunch scattered throughout.

Fresh basil is the herb that ties the Mediterranean flavors together. Two tablespoons is generous, and it perfumes the whole kugel with that sweet, peppery aroma that dried basil can’t replicate.

Kitchen Tips

• Drain the mashed eggplant well. Eggplant holds a lot of water. Press it gently in a strainer after mashing, or the kugel will be soggy.
• Cook the onion, pepper, and pine nuts together. The pine nuts toast in the oil alongside the vegetables, developing a deeper flavor than if toasted separately.
• Crumble the matzoh coarsely. It should have some texture remaining in the finished kugel, not disappear into paste.
• Dot with margarine before baking for a golden, slightly crisp top.

Variations

• Red pepper version: Swap the green bell pepper for roasted red pepper for a sweeter, smokier flavor.
• Za’atar kugel: Replace the basil with 1 tablespoon za’atar spice blend for a more distinctly Middle Eastern profile.