Eggplant-stuffed strudel is an easy and tasty recipe, perfect for deliciously using 2 EGGPLANTS that were getting a bit too soft!
If you want to save time, use frozen GRILLED EGGPLANTS, but I baked them at high heat for a few minutes to make them soft and tender.
This BRAIDED PASTRY with PUFF PASTRY is simple and has an engaging and tasty flavor!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, no sound. You can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are other recipes for savory pies with PUFF PASTRY…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 package puff pastry (rectangular)
- 2 oval black eggplant
- 2.8 oz cooked ham
- 1 buffalo mozzarella
- 3 slices provola (or leftover American cheese or scamorza)
- 1 egg
- 2 tbsp milk
- to taste salt
- to taste sesame seeds
- to taste poppy seeds
Tools
#ADV
- Parchment Paper
- Non-stick Baking Trays
- Brushes
- Knives
- Cutting Boards
Steps
1) First, I washed and sliced the EGGPLANTS and then cooked them for 5 minutes on each side on a tray lined with parchment paper at 428°F in a static mode oven.
2) I unroll the ready-made puff pastry, keeping the parchment paper from the package, and place it on a surface.
3) I add slices of eggplant (I placed 9) in the center, overlapping them.
4) Now I place slices of COOKED HAM on top, then chopped MOZZARELLA and some torn basil leaves.
5) I cut the two sides of the puff pastry into strips, leaving the top piece intact.
6) Then I proceed to close the filling by braiding the puff pastry strips.
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Annalisa says…
Don’t like eggplants? Well, let’s use GRILLED ZUCCHINI, add slices of potatoes cut thin with a mandoline (careful with your fingers, please) just blanched for 3/4 minutes in boiling salted water.
