Ingredients
-
1
-
1/2
-
3
-
1
-
3
-
1/2
-
1/2
-
1/2
-
1
-
1/4
-
1
-
-
1/4
-
-
Directions
Vegetarian Moussaka Kugel inspired by S’kar’s Eggplant and Green, Since I love eggplant and kugel this sounded like a good combination Using S’kar’s recipe as a base, I really liked the results of this new creation Nice colors and great served with beef , The flavor was okay but the instructions are VERY unclear The ingredients don’t list breadcrumbs, and as I didn’t read through the recipe before making it, I had no idea how much of it to add I wound up with more of a casserole than anything else I skipped the oil, too If the recipe is corrected, maybe I’d try it again Thanks for posting!
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Steps
|
1
Done
|
Peel and Cube Eggplant. |
|
2
Done
|
Rinse Well and Place in Pot of Water With 1/4 Tspn Salt. |
|
3
Done
|
Simmer Until Tender, About 15 Minutes. |
|
4
Done
|
While the Eggplant Is Cooking, Fry the Onion, Garlic and Peppers in 1 Tbspn Oil Till Just Starting to Brown. |
|
5
Done
|
Drain the Eggplant in a Strainer and Mash It With a Potato Masher to Make a Mush and Drain Excess Water. |
|
6
Done
|
Place Eggplant in Frying Pan With Peppers. |
|
7
Done
|
Add 1 Tbspn Oil, Tomato Paste, Seasoned Bread Crumbs, and Seasoning (paprika and Spicy). |
|
8
Done
|
Add Salt to Taste. |
|
9
Done
|
Remove from Heat and Let Cool Slightly. |
|
10
Done
|
Add Egg. |
|
11
Done
|
Oil a Pyrex Round or Square Dish With Remaining 1 Tbspn of Oil. |
|
12
Done
|
Place Eggplant Mixture in It. |
|
13
Done
|
Bake For 45 Minutes at 350 or Microwave on High For About 12 Minutes. |
