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Mediterranean Eggplant Strudel | With Feta and Sun-Dried Tomatoes
(0)
50 min
Under an hour
Knuspr-Küche
Ein aromatischer Knuspergenuss aus dem Ofen: Zart gebratene Auberginenwürfel, sonnengereifte getrocknete Tomaten, nussige Pinienkerne und cremiger Feta, eingehüllt in goldbraunen, herrlich knusprigen Blätterteig mit feiner Sesamkruste. Dieser mediterrane Auberginen-Strudel bringt sonnige Urlaubsaromen direkt auf den Tisch – unkompliziert zubereitet, vegetarisch und unwiderstehlich aromatisch.
Preparation method
Preparation & sautéing the vegetables
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper. Wash the eggplants, pat dry, and cut into approx. 1 cm cubes. Finely dice the red onion and garlic.
Heat 2 tbsp of olive oil in a large frying pan. Sauté the eggplant cubes in it over medium to high heat for about 8–10 minutes until golden brown and soft. Add the onion and garlic and sauté for another 2–3 minutes until everything is soft and wonderfully fragrant.
Finishing the filling
Remove the pan from the heat. Cut the sun-dried tomatoes into thin strips and fold them into the eggplant mixture along with the pine nuts and dried oregano. Season to taste with fine table salt and freshly ground black pepper. Let the mixture cool for about 5 minutes, then crumble the feta directly into it with your hands and gently fold it in.
Chef's tip
Serve the warm strudel with a crisp arugula salad and refreshing tzatziki or creamy Greek yogurt.
Leftovers can be crisped up again wonderfully the next day in the oven at 160 °C for about 10 minutes – also great cold for the office or a picnic.
42 min
Under an hour
