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Recipe by Raizy Lederman

Potato Kugel Roll

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Potato Kugel Roll
Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts - Egg
2 Hours, 10 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

This kugel roll combines classic potato kugel with a rich eggplant filling.

Ingredients

Eggplant Mixture

  • 1 large eggplant, peeled

  • 1/2 cup flour

  • 5 eggs, 2 beaten and 3 hard-boiled

  • 1 cup Gefen Bread Crumbs

  • oil for frying

  • 3–4 onions, sautéed

  • 7 ounces (200 grams) walnuts

  • 1/2 teaspoon salt

  • dash of pepper

Potato Layer

  • 4 potatoes

  • 4 eggs

  • 2 tablespoons oil

  • 1/2 teaspoon salt

Directions

Eggplant Mixture

1.

Cut the eggplant into half-inch slices. Bread the slices with flour, eggs, and bread crumbs, in that order. Fry the coated eggplant slices in oil on both sides until golden. (Alternatively, you can spread four tablespoons of oil on a Gefen Parchment-lined cookie sheet. Place the coated eggplant slices on the cookie sheet, and bake uncovered at 400 degrees Fahrenheit for 10 minutes on each side.)

2.

In a food processor, blend the fried eggplant with the onions, hard-boiled eggs, walnuts, salt, and pepper. Set the mixture aside.

Variation:

You can use an equal amount of canned peas instead of walnuts.

Potato Layer

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

Grate the potatoes. Add the eggs, oil, and salt. Mix well by hand.

3.

Pour the mixture onto a well-greased parchment-lined cookie sheet. Bake for 20 minutes.

4.

Cool for five minutes.

Tips:

Does your potato kugel come out grayish in color? Remember: air is the enemy of the potato. For a bright white look, start by grating the onions into the eggs, then grate the potatoes directly into the egg and onion mixture. This way, the grated potatoes are never exposed to the air. Get the kugel into the oven as quickly as possible, so it doesn’t discolor.

Assembly

1.

Gently roll up the flat potato “kugel” jelly- roll-style.

2.

Let it sit for one hour.

3.

Unroll, spread the eggplant mixture over it, and re-roll. Serve warm.

Credits

Photograpy: Chanie Edelman Styling: Joy Devor

Recipe tags

eggplant filling Jewish cuisine jewish food potato kugel roll ups traditional traditional Jewish food twists on tradition two-tone with a twist
Potato Kugel Roll

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