A wrapping of crazy dough and a white aubergine filling and stringy provolone for it eggplant strudel: a tasty and fanciful rustic, perfect as starter or how vegetarian main course. A recipe easy to prepare and lightly cooked.
Ingrediants
- 300 g of flour 00
- 2 tablespoons of extra virgin olive oil
- 200 ml of water
- 400 g of long aubergines
- 150 g of thinly sliced provolone
- 50 g of grated Parmesan cheese
- 3-4 tablespoons of toasted breadcrumbs
- 1 shallot
FOR PASTA:
FOR THE STUFFING:
- fresh basil
- 1 pinch of chili powder
- extra virgin olive oil
- salt
- pepper
- poppy seeds
- 1 egg
- 1 tablespoon of milk
FOR THE FINISH:
How to prepare: Eggplant strudel
The eggplant strudel it’s a savoury cake which contains a simple and light filling, but very tasty. It is a strudel prepared with a “crazy dough” of flour, water and oil – very easy to make – and a stuffing of baked aubergines, sliced provola, shallots and the scent of fresh basil: the recipe kindly gave us Zia Lidia, from Calabria with love … in fact a little pepper in the filling is a must!
A vegetarian recipe for this dish to be enjoyed warm or cold and to be served, cut into slices, like starter or real second dish.
If you like, the idea of ”wrapping” vegetables and turning them into greedy ones vegetarian strudels also try the artichoke and courgette strudel or the salty strudel with mozzarella, porcini mushrooms and dried tomatoes.
If, on the other hand, you are looking for delicious appetizers with aubergines you will find many proposals among our recipes.
OTHER TASTY RECIPES: Salmon strudel, pears and almonds, salty broccoli strudel, spicy gorgonzola and walnuts, vegetable strudel, aromatic bread and mozzarella
- Execution
- average
- Preparation time
- 35 min
- Cooking time
-
1h and 20 min
- Resting place
- at room temperature
- Rest time
-
60 min
- Portions
-
8
How to prepare: Eggplant strudel
To make the aubergine strudel, start with the pasta. Collect the flour, oil and water in a bowl and work with a fork just enough to absorb the liquids. Then knead by hand until you get a smooth and elastic dough. Grease it with a drizzle of oil and place it on a cutting board covering it like a bell. Let it rest for 1 hour at room temperature.
Meanwhile, cut the aubergines into thin slices, place them on a baking sheet lined with parchment paper and season with oil, salt and pepper. Cook them at 200 ° for 35-40 minutes or in any case until golden brown. Remove from the oven and allow to cool.
Slice the shallot into rings and sauté it in a pan with a drizzle of oil until lightly browned. Drain it, transfer it to a bowl with the aubergines, grated Parmesan cheese, breadcrumbs, chilli, basil, provola into small pieces and season with salt and pepper. Mix well to mix the ingredients.
Roll out the dough to a thin 1 cm without using other flour and thin it with your fingertips, pulling it outwards and being careful not to break it. You will need to obtain a very thin sheet. Arrange the filling on top, placing it in the center. Cover the filling with the two edges of dough, pressing lightly to seal. Close the two ends upwards to prevent the filling from coming out. Line a pan with a sheet of parchment paper and, very gently, lay the strudel on it, giving it a regular shape with your hands. Brush the surface with beaten egg together with the milk and bake in a preheated oven at 180 ° for about 40 minutes.
After this time, take the aubergine strudel out of the oven, let it cool and serve.
.
