Curried Eggplant Strudel Recipe
1 big peeled & diced eggplant
1 lb. frozen phyllo dough (about 24 sheets), defrosted
1 cup canned tomatoes, chopped
1/2 tsp. salt
1 cup of plain yogurt
1/2 cup chopped roasted peanuts
1 cup onion, chopped
1/4 tsp. ground saffron
1 tbsp. olive oil
1 tsp. ground cumin
1 minced clove of garlic
2 tbsps. sugar
1/4 cup of vinegar
1 tbsp. curry powder
3/4 lb. clarified unsalted butter
1 tsp. chili powder
Mix together salt & eggplant then set it aside for about 30 mins. Next, wrap them with any clean towel then squeeze them out to remove any moisture then set it aside.
On a skillet, heat the oil and saute onions on medium flame until softened (2 mins.) Then, add in chili powder, cumin, curry powder and garlic then continue to cook for 2 mins. more.
Add in eggplant that was already dried out, sugar and tomatoes. Combine together vinegar & saffron then add it to the mixture then cook it simmering for about 15 mins. until eggplant becomes tender. If mixture dries out, pour a little water. Then, add in peanuts then allow to cool.
Oven should be preheated to around 400′ F. Onto any clean, flat surface, put a sheet of phyllo then lightly drizzle it with some butter. Arrange 5 more phyllo sheets and just drizzle butter atop each sheet. Brush topmost layer with some butter again.
Put about 1/4 of filling mixture on phyllo sheets that we piled up and place more filling on longer sides. Then, roll sheets up like a jelly roll, beginning at the edges where there is a mound of filling.
Get a well greased baking sheet and place sheets with seam sides facing down onto it then brush again with some more butter. Assemble 3 strudels more using all remaining sheets of phyllo, butter & the filling.
When all the strudels are already assembled onto the baking sheets, bake them inside preheated oven just until they turn golden and brown (25-30 mins.).
Halfway in the baking process, move pans top to bottom and front to back for even cooking. Allow strudels to rest for about 10 mins. prior to serving. Slice strudels into 1-inch thick pieces then top it with some yogurt.
