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Ingredientes
- 1 lrg Eggplant -- peeled/diced
- 1/2 tsp Salt
- 1 c. Minced onion
- 1 Tbsp. Extra virgin olive oil
- 1 x Garlic clove -- chopped
- 1 Tbsp. Curry pwdr
- 1 tsp Grnd cumin
- 1 tsp Chili pwdr
- 1 c. Minced canned tomatoes
- 2 Tbsp. Sugar
- 1/4 tsp Grnd saffron
- 1/4 c. Vinegar
- 1/2 c. Roasted peanuts -- minced
- 1 lb Frzn phyllo dough (24 Sheets) -- defrosted
- 3/4 lb Unsalted butter -- Clarified
- 1 c. Plain yogurt
Direcciones
- Toss the eggplant with the salt and set aside for 30 min. Wrap in a towel and squeeze out any excess moisture. Set aside.
- In a skillet, saute/fry the onion in the extra virgin olive oil over medium heat till soft, about 2 min. Add in the garlic, curry pwdr, cumin and chili pwdr, and cook 2 more min.
- Add in the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add in to mix. Simmer for 15 min, till the eggplant is soft. Add in a bit of water if the mix should become too dry.
- Add in the peanuts and cold 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 till golden, about 25 to 30 min, moving the pans front to back and top to bottom halfway through. Let rest for 10 min before serving.
- Cut the strudel in 1-inch-thick slices and top with yogurt.
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