How To make Curried Eggplant Strudel
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 excess 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. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mixture 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
How To make Curried Eggplant Strudel's Videos
Have Chef; We'll Travel- Veggie Strudel
More baking...but this time on the savory side! Turn a vegetarian main dish into a side, or leave it as the centerpiece of your plate! Enjoy!
Everyone will love cabbage after this recipe! Why I Didn't Know This CABBAGE Recipe Before?
Everyone will love cabbage after this recipe! New, very tasty recipe with cabbage Wonderful breakfast that I really like. You have to try this cabbage! It is so delicious that I cook cabbage twice a week and want to eat it every day. Nutritious, juicy and incredibly delicious!
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#cabbagerecipe #cabbageandegg #cabbagepizza
cabbage 1/2 head
cut cabbage or grate
grate carrot
2 large eggs
salt 1/2 tsp
turmeric 1 tsp
black pepper 1/2 tsp
minced meat 1 lb/500 g
breadcrumbs 3.5 oz/100 g
cover a baking sheet with baking paper and greased with oil
spread evenly over the baking sheet
bake for 30 minutes at 430°F 220°C
grated cheese 5 oz/140 g
bake for 15 minutes at 430°F 220°C
it's so tasty
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Vegetable strudel | Akis Petretzikis
Vegetable strudel | Akis Petretzikis
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GREEK EGGPLANT MOUSSAKA RECIPE | HOW TO COOK EGGPLANT MOUSSAKA
greek eggplant moussaka
how to cook eggplant moussaka recipe
#moussaka
#eggplantmoussaka
try this greek eggplant moussaka recipe.. complete meal vegetables meat..
ingredients:
4 pcs potato ( or depend the size of your baking dish)
3pcs big eggplant
salt and pepper to taste
olive oil
for meat sauce
1/2 kl ground beef
1 cup tomato sauce
1-2 tbsp tomato paste
1/2 tsp nutmeg
1tsp cinnamon powder
salt and pepper to season
onion big (chop)
5 cloves garlic chop
for bechamel
1/4cup butter
1/4 cup all purpose flour
500 ml milk or just pour lil but little to get the right consistency
salt and pepper or season
2 eggyolk
1 cup parmesan cheese
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Don't fry eggplants! Follow this recipe they will taste better than meat!
Hi there!
Today we're making eggplant parmigiana, a classic Italian dish which everybody loves, rich, festive and amazingly delicious! In our recipe we're not frying the eggplants, for a healthier and much tastier result. Try it out and you'll be surprised!
Ingredients:
3 big eggplants
1 l tomato purée
500 g mozzarella
grated Parmesan cheese (approx.100 g)
fresh basil
extra virgin olive oil
salt and pepper
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Vegan stew. A Local Twist on Caponata #RaidTheFridge
This raid the fridge episode of Mmhmm resulted in a twist on the Sicilian dish, Caponata. Caponata typically uses ingredients like eggplant, fresh tomatoes and green olives. I decided to give my version a remix by adding channa (chick peas) and black olives.
You can follow the recipe to recreate this or use whatever odds and ends you have in your refrigerator to make your own version.
Don't forget to tag us in those pics on social media and hashtag #raidthefridge #mmhmm
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