Serves: 6-8
Keeps: 3 days in the fridge
Freeze: 3 months
Per serving: 151 cals, 13 g carbs

Inspired by Ashkenazi cuisine and the flavours of the Mediterranean, this satisfying gratin is bursting with flavour. It makes a hearty side dish and served with salad is a meal in itself.

We’ve replaced the traditional margarine and matzah meal with heart-healthy olive oil and oats. Aubergines contain the antioxidant nasunin, particularly in the skin and outer flesh. Omit the za’atar if someone is allergic to sesame.


3 medium aubergines 
1 sweet pointed red pepper
2 tbsp olive or rapeseed oil
1 large onion
2 tbsp extra virgin olive oil
2 cloves garlic
2 large eggs
1 tsp za’atar
sprig of thyme or ½ tsp dried oregano
20 grinds black pepper
2 tbsp oats
100 g (3½ oz) extra mature cheddar
2 tbsp grated parmesan
150 g (5 oz) baby plum or cherry tomatoes

Preheat the oven to 220°C/Gas 7 and line a large baking tray with foil.

Cut the trimmed, unpeeled aubergines into 3 cm (1½”) cubes and the trimmed and seeded peppers into 3 cm (1½”) wide strips. Transfer the vegetables to the prepared tray, drizzle with the olive oil then toss them with your fingers so they’re well coated.

Roast the aubergines and peppers for 30-35 minutes, shaking the tin halfway through, until very tender and beginning to brown at the edges.

Quarter, peel, and thinly slice the onion. Warm the extra virgin olive oil in a sauté pan and cook the onion with a pinch of salt, covered, until very soft, 5-8 minutes.

Crush the peeled garlic through a press and add to the onions, then cook gently, uncovered, for 10 minutes, stirring occasionally, until the onions are beautifully caramelised and a rich golden brown.

Whisk the eggs, herbs and other seasonings in a medium bowl until frothy. Grate the cheese then add half of it to the eggs, followed by the vegetables and oats. Mix well with a fork.

When ready to bake the kugel, preheat the oven to 180°C/Gas 4. Lightly oil the bottom and sides of a gratin dish or pan and add the egg mixture. Scatter with the remaining cheese then nestle the halved tomatoes on top. Bake for 35 minutes until a rich golden brown.

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The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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