Eggplant and Gjetost Strudel Recipe

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7 ounces defrosted pastry, rolled out very thin
5 ounces fried eggplant slices, diced
1 onion, finely chopped
1 cup Gjetost cheese, grated
1 egg, beaten

Preheat oven to 400 F. Fold pastry into an oblong, twice. Roll firmly until thin again.

Combine eggplants and cheese. Spoon mixture into center of pastry.

Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 1 inch slices into top of pastry. Bake for 40 minutes until golden. Serve hot or cold with a green salad and soft buttered rolls.

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