Eggplant Strudel

1 cup red sweet pepper, seeded, cut into thin strips
1 cup green pepper, seeded, cut into thin strips
1 jalapeño pepper, seeds in, minced
1/2 cup fresh garlic, chopped fine
2 tablespoons olive oil, virgin
to taste salt
to taste ground black pepper
1 eggplant, large, trimmed, skinned, cut into lengthwise 1/4"-thick slices
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 cup olive oil, virgin
3/4 pound soft goat cheese
3 tablespoons sage leaves, fresh
3 tablespoons basil leaves, fresh
1/2 cup heavy cream
1 box, phyllo strudel leaves
1 cup olive oil, virgin

Sauté the peppers and garlic in the oil over high heat until they are soft and lightly browned. Cool.

Combine the flour, salt and pepper. Dredge eggplant slices in it, and then sauté in oil in a large sauté pan over high heat until they are golden brown on both sides. Hold on absorbent paper.

Thoroughly combine the goat cheese, herbs and heavy cream.

Lay out the phyllo one sheet at a time on a flat surface. Brush it with oil. Continue this process until you have 5 layers.

Place a layer of eggplant on the phyllo. Place a layer of the cheese mixture onto the eggplant. Top with some pepper mix; repeat this process until you have two strudels completed. Roll up the strudel and finish with seam on the bottom. Brush with oil.

Place on a flat baking sheet in a 400°F oven for 20 minutes. The strudel should turn deep golden brown and puff up slightly, but should not burst.

Remove from the oven, and let it rest for 5 minutes before you cut it. This will help to keep it from falling apart. Use a very sharp or serrated knife to cut the strudel. Serve hot with your favorite sauce.



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