Golden Spiced Eggplant Delight: A Savory Strudel Sensation!

Curried Eggplant (Aubergine) Strudel

🕒 Prep Time: 30 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 1 hour
🍽️ Servings: 8

Description:

Indulge in the flavors of this delectable Curried Eggplant (Aubergine) Strudel, a delightful recipe brought to you by lovewithrecipes.com. This vegetarian dish boasts a fusion of aromatic spices, tender eggplant, and crunchy peanuts, all encased in layers of flaky phyllo dough, creating a savory treat that’s perfect for any occasion.

Ingredients:

• 1 eggplant
• 1/2 teaspoon salt
• 1 onion
• 1 tablespoon olive oil
• 1 garlic clove
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 canned tomato
• 1 teaspoon sugar
• 1/4 teaspoon powdered saffron
• 1/4 cup vinegar
• 1/2 cup roasted peanuts
• 1 package phyllo dough
• 1 cup unsalted butter
• Plain yogurt, for serving

Instructions:

1. Prepare the Eggplant:

   • Toss the eggplant with salt and set aside for 30 minutes to draw out excess moisture.
   • After 30 minutes, wrap the eggplant in a towel and squeeze out any remaining moisture. Set aside.

2. Prepare the Filling:

   • In a skillet, heat olive oil over medium heat and sauté the onion until soft, about 2 minutes.
   • Add minced garlic, curry powder, ground cumin, and chili powder to the skillet, and cook for an additional 2 minutes until fragrant.
   • Incorporate the reserved eggplant, canned tomato, and sugar into the skillet.
   • Mix powdered saffron into vinegar and add to the mixture.
   • Simmer the filling for 15 minutes until the eggplant is tender, adding water if the mixture becomes too dry.
   • Once cooked, stir in roasted peanuts and allow the filling to cool completely.

3. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

4. Assemble the Strudel:

   • On a clean work surface, lay out a sheet of phyllo dough and lightly drizzle it with clarified butter.
   • Layer five more sheets of phyllo dough on top, drizzling butter between each layer and brushing the top layer with butter.
   • Spoon a quarter of the cooled filling along one of the longer sides of the phyllo dough.
   • Carefully roll up the phyllo dough jelly roll-style, starting from the edge with the mounded filling.
   • Place the rolled strudel seam-side down on a greased sheet pan and brush the top with more clarified butter.
   • Repeat this process to make three more strudels with the remaining phyllo dough and filling.

5. Bake the Strudel:

   • Place the sheet pans with the assembled strudels in the preheated oven.
   • Bake for 25 to 30 minutes, or until the strudels are golden brown, rotating the pans halfway through for even cooking.

6. Serve:

   • Once baked, allow the strudels to rest for 10 minutes before slicing.
   • Cut the strudel into 1-inch-thick slices and serve with a dollop of plain yogurt on top.

Nutritional Information (per serving):

• Calories: 639.9
• Fat: 48.1g
  • Saturated Fat: 24.6g
• Cholesterol: 95.5mg
• Sodium: 598mg
• Carbohydrates: 45.5g
  • Fiber: 5.5g
  • Sugar: 8.6g
• Protein: 10.1g

Indulge in the aromatic flavors and crispy layers of this Curried Eggplant Strudel, a dish that’s sure to impress your guests and tantalize your taste buds with every bite!