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
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Strudel With a Twist! | Cooking With A PROFESSIONAL CELEBRITY CHEF!
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Vegetable Cheese Strudel Part 1
Yields: 6 servings
Ingredients:
½ pkg. Puff Pastry Sheets
1 egg
1 tbsp. water
2 tbsp. olive oil
2 green or red peppers, cut into 2-inch strips
2 cups sliced mushrooms
1 cup cubed eggplant
1 small onion, sliced
2 tsp. minced garlic
1 tsp. dried basil
1 cup shredded mozzarella cheese
Preparation Directions:
~ Thaw puff pastry sheet at room temperature 30 minutes. Mix egg and water.
~ In a large skillet heat oil. Add vegetables, garlic and basil and cook until tender and the liquid has evaporated. Cool to room temperature.
~ Unfold pastry on a lightly floured surface and roll into a 16 x 12-inch rectangle. Spoon vegetable mixture on the bottom half of the short side to within 1-inch of edges. Top with cheese. Starting at the short side roll up jelly roll fashion. Place seam side down on baking sheet. Tuck in ends to seal. Brush with egg mixture.
~ Bake at 400 degrees for 25 minutes or until golden brown. Serve warm.
2913 Veggie Strudel wtih Saffron Sauce
INGREDIENTS
1 cup heavy cream
Pinch ground saffron
1 cup grated Parmigiano Reggiano cheese
4 tablespoons extra virgin olive oil
1 medium zucchini, finely chopped
1 medium eggplant, finely chopped
1 onion, finely chopped
1 Carrot, finely chopped
1 red sweet bell pepper, finely chopped
1 Celery, finely chopped
½ cup chopped Mozzarella cheese
Salt and black pepper to taste
4 sheets prepared puff pastry
1 Egg
Black sesame seeds for sprinkling
DIRECTIONS
In a small saucepan, combine the cream and saffron over low heat and stir to combine; cook over low heat until cream is slightly reduced. Stir in half the Parmigiano Reggiano cheese ; cover and set aside.
Heat olive oil in a saute pan and add all the vegetables and cook until they are very soft.
Transfer the vegetables to a bowl and mix in the remaining Parmigiano Reggiano cheese and the mozzarella cheese. Add salt and pepper to taste. ‘
Fill a tipless pastry bag with the mixture and set aside.
Roll out each sheet of puff pastry to 16 –inch square and cut into four 4-inch squares.
Starting at one end of the square, pipe out the vegetable mixture to within ½-inch of the edge. Roll each up like a spring roll, tucking in the two side ends as you roll and place the rolls seam side down on a parchment lined baking sheet.
Brush the tops with the beaten egg and sprinkle the sesame seeds over the top.
Bake in a preheated 400F oven for 20 minutes or until nicely browned.
Spoon some of the saffron sauce on a serving plate and top with one of the rolls. Serve warm
MELITZANOSALATA - Greek Roasted Eggplant Dip - Greek-Style Baba Ganoush
Melitzanosalata is that super delicious Greek roasted eggplant dip typically found on most Greek restaurant's appetizer menu. Although not really a salad as the Greek name implies, it's still amazing as an appetizer or meze, pot luck or any other occasion.
INGREDIENTS LIST:
- 2 large eggplants
- 1 onion
- 2 cloves garlic
- 1/2 cup Greek extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- Bunch of parsley
- Salt & pepper to taste
- 2 tbsp. smoked paprika
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Forget All Recipes❗The Easiest Way To Make Pastry Borek with Filo ???? Easy Pastry Recipe
If you are looking for the easiest way to make layered crispy borek at home, how to make easy pastry börek with cheese recipe from phyllo dough, easy layered pastry; This practical crispy pie with phyllo dough recipe is one of the most delicious pastry recipes with few ingredients. Enjoy watching and have a great day.
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Ingredients for cheese börek
900 gr phyllo dough
125 g butter
half cup of oil (125 ml)
250 g feta cheese
parsley
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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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