Eggplant-green chile kugel

Yield: 8 Servings

Measure Ingredient
1 medium Eggplant (1-lb)
½ cup Water
¼ teaspoon Salt
1 medium Onion; diced
⅓ cup Pine nuts
1 teaspoon Crushed garlic
2 Cloves
1 tablespoon Olive oil
1 can (4-oz) green chiles; diced
1 Egg plus
2 Egg whites; beaten lightly
Crumbled matzos
Salt and pepper
2 tablespoons Margarine; to dot the top

Date: 29 Mar 1996 07:11:22 +0900 From: "Scott Ashkenaz" <s_ashken@...> Preheat oven to 350. Peel eggplant. Cut in small pieces and put in microwave dish with ½ c water and 14 t. salt. Cover dish, microwave on high 8-10 min. Drain water, mash the eggplant with fork.

Saute onion and pine nuts with garlic and oil until golden-add chlies. Add salt/peper to taste. Add the mashed eggplant to the sauteed vegetables, then crumble the matzo and add the beaten egg mixture. Place mixture in lightly greased (olive oil) 12" pie plate or similar dish and bake for about 30 min. Should be gloden brown color.

Now this is a recipe you can add to your Passover Chile collection when you make a Seder.

CHILE-HEADS DIGEST V2 #280

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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