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Appetizer
Eggplant Strudel
Eggplant Strudel This recipe was featured on
"You're the Chef" episode #506.
Buy this episode from WVIA.
Yield: two strudels, six portions each

Ingredients:

1 c. red sweet pepper, seeded, cut into thin strips
1 c. green pepper, seeded, cut into thin strips
1 each jalapeño pepper, seeds in, minced
1/2 c. fresh garlic, chopped fine
2 Tbsp. olive oil, virgin
to taste salt
to taste ground black pepper
1 each eggplant, large, trimmed, skinned, cut into lengthwise 1/4"-thick slices
2 c. all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
1 c. olive oil, virgin
3/4 lb. soft goat cheese
3 Tbsp. sage leaves, fresh
3 Tbsp. basil leaves, fresh
1/2 c. heavy cream
1 each box, phyllo strudel leaves
1 c. olive oil, virgin
 


Procedure:
Sauté the peppers and garlic in the oil over high heat until they are soft and lightly browned. Cool.

Combine the flour, salt and pepper. Dredge eggplant slices in it, and then sauté in oil in a large sauté pan over high heat until they are golden brown on both sides. Hold on absorbent paper.

Thoroughly combine the goat cheese, herbs and heavy cream.

Lay out the phyllo one sheet at a time on a flat surface. Brush it with oil. Continue this process until you have 5 layers.

Place a layer of eggplant on the phyllo. Place a layer of the cheese mixture onto the eggplant. Top with some pepper mix; repeat this process until you have two strudels completed. Roll up the strudel and finish with seam on the bottom. Brush with oil.

Place on a flat baking sheet in a 400°F oven for 20 minutes. The strudel should turn deep golden brown and puff up slightly, but should not burst.

Remove from the oven, and let it rest for 5 minutes before you cut it. This will help to keep it from falling apart. Use a very sharp or serrated knife to cut the strudel. Serve hot with your favorite sauce.

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