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Eggplant strudel




Iodized salt

to taste


5 leafs


100 mL

Extra virgin olive oil

3 spoons

Grated Parmesan cheese

20 grams


1 unit

Peeled tomatoes, canned

100 grams


1 spoon


1 half


400 grams

Spelled flour

200 grams

Bakery products from Italy

Eggplant strudel

Eggplant strudel

vegetarian with gluten with eggs with lactose high in potassium high in phosphorus

ready in

1 hour 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant strudel

Tasty salted strudel filled with eggplant, parmesan cheese, tomato, onions and basil #oreeganoblogger #bambini

Eggplant strudel step 1

step 1

First, combine spoonfuls of 2 tablespoons of evo oil, 1 pinch of salt and water at room temperature

Eggplant strudel step 2

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

Eggplant strudel step 3

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

Eggplant strudel step 4

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

Eggplant strudel step 5

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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Eggplant strudel step 6

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

Eggplant strudel step 7

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

Eggplant strudel step 8

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)

Eggplant strudel step 9

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

Eggplant strudel step 10

step 10

After cooking, cool down in the oven

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