Try this Savory Matzo Kugel for Passover. You can make and enjoy this recipe any time of the year, really. It's so versatile, too. It's perfect for breakfast, snack, lunch or dinner.
1bell pepperI used 1/2 of red bell pepper and 1/2 of yellow pepper for a colorful presentation.
1/2mediumyellow onion- or one small onion
1tablespooncooking oil- any neutral tasting oil
8matzo sheets
2.5cupsmilkI used 2% but you can use any fat content,
6largeeggs
1teaspoonsaltplus more to taste
1tablespoonbutter
Instructions
Place the matzos into a large mixing bowl and break them into smaller pieces (about 1") using your hands.
In a small saucepan bring 2.5 cups of milk to a boil. See notes below for milk preparation.
Pour the boiling milk over the matzos in the mixing bowl and mix well to coat. Cover the mixing bowl and let stand for 10 to 15 minutes.
Meanwhile, dice the eggplant, zucchini, red bell pepper, and onion into small pieces, the smaller the better.
Add 1 tablespoon of the cooking oil to a large skillet and heat over medium-high heat. Reduce heat to medium add the diced vegetables and season with salt. Sautee vegetables for about 5-7 minutes, until they are tender. Taste the vegetables - add more salt if necessary, stir well, then remove from heat. Once the matzos have softened in the milk, add the eggs and stir well to combine.
Transfer the sautéed vegetable mixture to the bowl with the matzos and stir all ingredients together.
Add 1 tablespoon butter to the skillet you used to sauté the vegetables and heat over medium-high heat. Once the butter has melted, reduce heat to medium and distribute the matzo kugel mixture evenly in the skillet. Cover the pan and cook, covered, for about 10 minutes.
Flip the matzo kugel over: cover it with a large plate or use the cover of the pan. Holding the plate pressed to the top of the matzo kugel with one hand and holding the handle of the skillet with the other, flip the matzo kugel over to the plate (turning the pan over like a waffle maker). Then slide the side of the kugel that has not been cooked yet from the plate back to the skillet. Cook uncovered for 5 to 7 more minutes and transfer to a serving plate.
Notes
When boiling milk, make sure to stir often to avoid milk burning on the bottom of the saucepan.
Monitor milk on the stove carefully. As soon as it starts boiling, take the saucepan off the burner to make sure it doesn't boil over.
To ensure that the matzo absorbs enough moisture and becomes tender, soak it in water for a few minutes until it softens. Drain any excess water before using.
Choose a non-stick skillet that allows for even cooking and ensures that the kugel sets properly.