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January 2019

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Curried Eggplant Strudel Recipe

Curried Eggplant Strudel recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Curried Eggplant Strudel recipe  PDF


1 lg Eggplant peeled/diced
1/2 ts Salt
1 c Chopped onion
1 tb Olive oil
1 Garlic clove minced
1 tb Curry powder
1 ts Ground cumin
1 ts Chili powder
1 c Chopped canned tomatoes
2 tb Sugar
1/4 ts Ground saffron
1/4 c Vinegar
1/2 c Roasted peanuts chopped
1 lb Frozen phyllo dough (24
Sheets) defrosted 3/4 lb Unsalted butter
Clarified 1 c Plain yogurt
Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any e cess moisture. Set aside. In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes. Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mi the saffron into the vinegar and add to mi ture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mi ture 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 atop 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 cla rified 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 25 to 30 minutes, moving the pans front to back and top to bottom
halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1 inch thick slices and top with yogurt. Per hors d'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium Andrew Schloss is a cookbook author whose Dinner's Ready, written with Ken Bookman, was published earlier this year by William Morrow. The Washington Post 12/20/95

Curried Eggplant Strudel recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
229 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Curried Eggplant Strudel recipe  PDF   Aggplant recipes RSS   Thumsb up

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