REC: LOW FAT SPINACH & EGGPLANT KUGEL

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SPINACH & EGGPLANT KUGEL

 

2 lbs. eggplant, peeled, cut in 1-inch cubes

10-oz. frozen chopped spinach, defrosted

1 small onion, finely chopped

1 apple, peeled and shredded

1/2 tsp. salt

Freshly ground pepper

1 egg, plus 2 whites, beaten

1 piece matzo

1 tsp. unsalted butter

 

Preheat the oven to 400 degrees F. Spray a nine-inch square baking dish

and two non-stick cookie sheets with cooking spray.

 

Arrange the eggplant in a single layer on the cookie sheets. Cover each

one loosely with aluminum foil and bake for 10 minutes. Uncover the

eggplant and turn the cubes. Recover the pan with the foil and switch

the position of the pans in the oven. Bake until the eggplant is soft

when pierced with a knife but still maintains its shape, 5-10 minutes.

Place the eggplant into a large bowl.

 

Reduce the oven temperature to 350 degrees F.

 

Squeeze the spinach dry. Mix it with the eggplant. Add the onion, apple,

and salt and stir to combine. Mix in the eggs and season with pepper.

Crumble in the matzo and blend well. Spread the mixture in an even layer

in the prepared baking dish. Dot the top with the butter.

 

Bake at 350 degrees F, until the top is browned and crisp. Let the kugel

sit 10 minutes before cutting and serving hot or warm.

 

Each of the six servings contains 110 calories and 2 grams of fat.