Receta Eggplant And Feta Strudel
by Global Cookbook

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Ingredientes

1 med eggplant, about 1 to 1 1/4 pounds Extra virgin olive oil (or possibly vegetable oil spray) Salt, pepper
2 x to 2 1/2 Tbsp. pesto
4 ounce crumbled feta cheese

1 lrg tomato, seeded and diced
8 ounce phyllo dough (about 20 8-by-11 inch sheets), thawed Butter-flavored spray

Cut off eggplant top. Don't peel. Cut into 1/2 inch dice. Spread on a baking sheet and spray or possibly drizzle with extra virgin olive oil, tossing to coat proportionately. Bake at 450 degrees for five min. Stir. Bake three to four min longer, or possibly till tender but not mushy. Transfer to a bowl. Season with salt and pepper.
On a work counter, line up bowls of the eggplant, pesto, cheese and tomato.
Remove the dough from the box and cover with a damp towel. If necessary, cut dough to the correct size.
Working quickly, peel off two sheets of phyllo together and place on work surface. Spray with butter-flavored oil. Peel off two more sheets of dough, and stack directly on top of first two sheets. Spray with oil. Continue till 10 sheets have been stacked and sprayed.
Spoon half of the eggplant along one long edge of the pastry stack, about two inches from edge. Top with half of the pesto, half of the cheese and half of the tomatoes. Pull dough over the filling, tuck edges in and roll up like a cigar.
Repeat with remaining dough and filling. Place on a cookie sheet.
Bake at 375 degrees for 25 min. Cold for 10 min before cutting into 2 inch pcs. Serve hot or possibly at room temperature.