CURRIED EGGPLANT STRUDEL RECIPE

This recipe will teach you how to make Curried Eggplant Strudel. It is a quick and easy recipe to make. This recipe is so wonderful to make when you need a really tasty appetizer. Just cut it into slices and serve to your visitors and family while the main course is still cooking. The flavour of the Curried Eggplant Strudel is magnificent.

Curried Eggplant Strudel Ingredients

1/2 tsp salt
2 Tbs sugar
1 Tbs olive oil
1/4 cup vinegar
1 tsp chili powder
1 cup plain yogurt
1 Tbs curry powder
1 tsp ground cumin
1 cup chopped onion
3/4 lb unsalted butter
1 garlic clove minced
1/4 tsp ground saffron
1 eggplant peeled and diced
1 cup chopped canned tomatoes
1/2 cup roasted peanuts chopped
1 lb frozen phyllo dough defrosted

Curried Eggplant Strudel Method

Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any excess moisture then set aside. In a skillet saute the onion in the olive oil over medium heat until soft, about 2 minutes then add the garlic, curry powder, cumin and chili powder and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes until the eggplant is soft. Add a bit of water if the mixture should become too dry. Add the peanuts and cool completely. Preheat the oven to 400 degrees. Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter.

Layer five more sheets drizzling a bit more butter on top of each layer. Brush the top layer with butter. Place a quarter of the filling over the sheets mounding more of it along one of the longer sides. Roll the sheets up jelly roll style starting at the edge with the mounded filling. Place seam side down on a greased sheet pan and brush with more clarified butter. Make three more strudels using the rest of the phyllo and the remaining filling and butter. On sheet pans bake in the preheated oven until golden brown, about 30 minutes moving the pans front to back and top to bottom halfway through. Let the Curried Eggplant Strudel rest for 10 minutes before serving. Cut the strudel in 1inch thick slices and top with yogurt.

Enjoy your freshly made Curried Eggplant Strudel!

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