Eggplant Cheese Strudel Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C) and line a baking sheet with parchment paper.
• STEP 2.Slice the eggplant into thin rounds and place them on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• STEP 3.Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and slightly golden.
• STEP 4.In a mixing bowl, combine the roasted eggplant, ricotta cheese, feta cheese, chopped fresh basil, minced garlic, and salt and pepper to taste.
• STEP 5.Lay out a sheet of phyllo dough and brush it with melted butter. Repeat this process with 3 more sheets of phyllo dough.
• STEP 6.Spread the eggplant and cheese mixture evenly over the phyllo dough, leaving a border around the edges.
• STEP 7.Roll up the phyllo dough tightly, tucking in the edges as you go. Place the strudel seam-side down on the prepared baking sheet.
• STEP 8.Brush the top of the strudel with melted butter and sprinkle with sesame seeds.
• STEP 9.Bake the strudel in the preheated oven for 25-30 minutes, or until golden brown and crispy.
• STEP 10.Allow the strudel to cool for a few minutes before slicing and serving.
• STEP 11.Serve the Eggplant Cheese Strudel warm as an appetizer or main course.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to slice the eggplant into thin rounds to ensure even cooking.
• You can customize the cheese filling by using different types of cheese, such as goat cheese or mozzarella.
• If you don't have phyllo dough, you can use puff pastry as a substitute.

Storage and Serving

• Serve the Eggplant Cheese Strudel warm as an appetizer or main course.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.