Savory Matzo Kugel

5 from 1 vote

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.

Prep Time20

Cook Time25

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Jewish

Servings:

Calories: 204kcal

Author: Irina

Equipment

Ingredients

8 matzo sheets
2.5 cups milk I used 2% but you can use any fat content,
7 oz. eggplant about half of an eggplant
1 zucchini
1 bell pepper I used ½ of red bell pepper and ½ of yellow pepper for a colorful presentation.
½ medium yellow onion - or one small onion
1 tablespoon avocado oil - any neutral tasting oil
½ teaspoon salt for the vegetables, plus more to taste
6 large eggs
¼ teaspoon salt for the matzo mixture
1 tablespoon butter

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Instructions

Place the matzos into a large mixing bowl and break them into smaller pieces (about 1") using your hands.
8 matzo sheets
In a small saucepan bring 2.5 cups of milk to a boil. See notes below for milk preparation.
2.5 cups milk
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, bell pepper, and onion into small pieces, the smaller the better.
7 oz. eggplant, 1 zucchini, 1 bell pepper, ½ medium yellow onion
Add avocado oil or cooking oil to a large skillet and heat over medium-high heat. Reduce heat to medium, add the diced vegetables, and season with salt. Saute vegetables for about 5-7 minutes, until they are tender. Taste the vegetables - add more salt if necessary. Remove from heat.
1 tablespoon avocado oil, ½ teaspoon salt
Once the matzos have softened in the milk, add the eggs and stir well to combine.
6 large eggs
Transfer the sautéed vegetable mixture to the bowl with the matzos, season with a bit more salt, and stir all ingredients together.
¼ teaspoon salt
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.
1 tablespoon butter
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 warming 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.

Soaking matzo in hot milk makes the kugel fluffier and richer, but you can use boiling water or stock instead.

Choose a non-stick skillet that allows for even cooking and ensures that the kugel sets properly.

Nutrition