Eggplant & "Herder's Cheese" Strudel
"This is a delicious and very easy dish, that can be enjoyed warm or cold. I came up with it, when I had to use up puff pastry and aubergines. I used a turkish speciality, "herder's cheese", which you can usually buy at oriental supermarkets (in jars), It's crumbly, aromatic in taste and sort of like curd. Feta works as well."
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
4 slices
- Serves:
- 1
ingredients
- 1 large eggplant
- 250 g herder's cheese (or feta)
- 150 g ricotta cheese (or cream cheese)
- 1 sheet puff pastry (about 200g)
- 50 g walnuts (roasted and chopped)
- 2 -3 garlic cloves
- 3 tablespoons olive oil
- fresh mixed herbs (parsley, dill weed, chives, ...)
- salt and pepper
- water (to sprinkle over puff pastry)
directions
- Cut eggplant into half inch thick rounds.
- Line baking tray with non stick baking sheet.
- Preheat oven to 225°C.
- Place eggplant slices on tray and sprinkle with 3TB olive oil and salt.
- Bake slices until browned and fragrant (about 15 minutes).
- In the meantime mix herder's cheese (or crumbled feta) with ricotta (or creamcheese), chopped nuts and herbs, minced garlic cloves as well as salt and pepper (to taste).
- When the aubergine slices are done, take out of oven and let cool.
- Place puff pastry on non stick baking paper and brush sides with cold water.
- Spread cheese/nut mixture on about two thirds of pastry (leave about half an inch on the sides empty).
- Arrange eggplant slices on top of cheese mixture.
- Fold in pastry from the right and left side and then roll to a strudel, bottom to top.
- Brush water on the strudel and bake at 200°C, for 15 to 20 minute until browned. You can also sprinkle with sesame seeds before baking.
- Serve with sour cream and/or salad or cut in slices and serve cold as finger food.
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