Curried Eggplant Strudel Recipe
1 large eggplant -- peeled/diced
1/2 tsp salt
1 cup chopped onion
1 tbsp olive oil
1 garlic clove -- minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp chili powder
1 cup chopped canned tomatoes
2 tbsp sugar
1/4 tsp ground saffron
1/4 cup vinegar
1/2 cup roasted peanuts -- chopped
1 lb frozen phyllo dough (24
1 sheets) -- defrosted
3/4 lb unsalted butter --
1 cup 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
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
to Vegetable Recipes
Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Sometimes at some stage in a hectic work day, you feel you need food when in truth you may need a refreshing glass of water or cranberry juice. The feelings of hunger and thirst are somewhat similar, but one of them ends in weight increase and the other one leads to no damage.
Some low carb diet tips:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Our bodies need energy, and carbohydrates are a quick acting energy source. A lower carb diet requires great care in monitoring you intake of energy, as any energy provided by fat or protein is much slower acting.
Foods containing carotenes
(includes parsley, turnip greens and sweet potatoes)
These amazing fruit and veg have high levels of alpha and beta carotenes believed by doctors to help in cancer prevention, particularly those cancers involving the esophagus and stomach. Many also help you lose weight, so you should add them to your weight loss program.
Curried Eggplant Strudel Recipe from the Recipes-4U Collection
You no longer need waste money on high-priced recipe cookery books or overpriced meals in swanky eating establishments, all you have to do is locate and print out the recipe that meets your requirements and you will soon be preparing a good meal to amaze your friends in the comfort of your own kitchen