Recipe - Eggplantgreen Chile Kugel

1 md Eggplant (1lb)
One half cup Water
1 md Onion minced
2 tablespoon Crushed walnuts
Lots of crushed garlic (112
cloves per your taste)
1 tablespoon Olive oil
3 Roasted, peeled fresh
mildmedium chiles
(poblano or Hatch, e.g.)
chopped (up to 6)
1 Egg plus
2 Egg whites beaten lightly
(or egg substitute)
1 One half Crumbled matzos
Salt/pepper

OPTIONAL
1 tablespoon Marg. to dot the top

Preheat oven to 350. Peel eggplant. Cut in small pieces and put in
microwave dish with One half cup water. Cover dish, microwave on high 810 min.
Drain water, mash the eggplant with fork.

Saute onion and garlic and oil until goldenadd chlies and walnuts. Add
salt/peper to taste (lots of black pepper is good with this). 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) or
sprayed 12" pie plate or similar dish and bake for about 30 min. Should be
gloden brown color.
Posted to JEWISHFOOD digest V96 #69

Date: Sun, 3 Nov 1996 09:21:41 0500

From: Naughyde@aol.com