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Strudel eggplant




Puff pastry

230 oz


2 unit

Fresh scamorza cheese

100 oz


5 leafs

Red onions from Acquaviva delle Fonti

1 unit

Fiaschetto tomatoes

10 unit

Extra virgin olive oil

to taste

Iodized salt

to taste


to taste

Pumpkin seeds

1/4 cup

Bakery products from Italy

Strudel eggplant

Strudel eggplant

vegetarian with gluten with lactose high in potassium with good fats

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Strudel eggplant

Recipe simple, fast and tasty

Strudel eggplant step 1

step 1

Prepare a chopped onion and brown in a slow fire in a pan with oil

Strudel eggplant step 2

step 2

Dice the two small eggplants, tomatoes and chopped

Strudel eggplant step 3

step 3

Join them to the onion with a few leaves of basil and saute over high heat for a few minutes until they start to soften, add salt and pepper

Strudel eggplant step 4

step 4

Unroll the pastry and roll out the eggplant and smoked cheese into cubes. Lock up the strudel shape

Strudel eggplant step 5

step 5

Brush with milk pasta and sprinkle the surface with seeds or mixed or poppy

Strudel eggplant step 6

step 6

Place the strudel on a baking sheet and bake in oven at 180 degrees for 35-40 minutes until the dough will be colorful and crisp

Strudel eggplant step 7

step 7

Serve with cherry tomatoes tossed with oil, salt and fresh basil

Strudel eggplant step 8

step 8

Enjoy your meal

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