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Eggplant strudel
ingredients
servings
4
Iodized salt
to taste
Basil
5 leafs
Water
100 mL
Extra virgin olive oil
3 spoons
Grated Parmesan cheese
20 grams
Eggs
1 unit
Peeled tomatoes, canned
100 grams
Breadcrumbs
1 spoon
Onions
1 half
Aubergine
400 grams
Spelled flour
200 grams
Bakery products from Italy
Eggplant strudel
Eggplant strudel
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty salted strudel filled with eggplant, parmesan cheese, tomato, onions and basil #oreeganoblogger #bambini
preparation
step 1
First, combine spoonfuls of 2 tablespoons of evo oil, 1 pinch of salt and water at room temperature
step 2
Knead on a plate for at least 10 minutes until smooth and homogeneous dough, then wrap the panetto obtained in the transparent film and let it rest off the fridge for 1 h
step 3
In the meantime blend the eggplants and then fry them in a little salty boiling water, then drain well and dry with a cloth
step 4
At rest he divides the dough into two buns and staple them both on a floured floor until they get two pulled ends of the same size
step 5
Transfer one of the two leaves on a non-stick pan or covered with oven paper and sprinkle with breadcrumbs
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step 6
Continue to add in the order: burnt aubergines, crushed basil, peeled mashed potatoes and overflowing with water, grated parmesan cheese, sliced onions, salt and oil
step 7
Form two layers following the above order leaving about 1 cm of space between the filling and the edge of the dough, then end with a sprinkling of breadcrumbs
step 8
At this point, "close" your strudel using the remaining leaf, paying attention to joining the two brooms well (with the excess paste you will remove from the edges, you can create decorations)
step 9
Practice the cuts on the top of your strudel and turn it in 180 ° in a preheated ventilated oven for 40 minutes, brushing with the egg banged after about 25 ° of cooking
step 10
After cooking, cool down in the oven
