Strudel stuffed with eggplant — an easy, flavorful recipe that is a great way to use 2 EGGPLANTS that were getting soft!
If you want to save time, take some GRILLED EGGPLANTS from the freezer — I baked mine in a very hot oven for a few minutes just until soft and tender.
This braided PUFF PASTRY braid made with PUFF PASTRY is simple and has a rich, savory flavor!
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Here are some more savory tart recipes using PUFF PASTRY…
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 1 package puff pastry (rectangular)
- 2 oval black eggplant
- 3 oz cooked ham
- 1 buffalo mozzarella
- 3 slices provola (or cheese slices or scamorza left in the fridge)
- 1 egg
- 2 tbsp milk
- to taste salt
- to taste sesame seeds
- to taste poppy seeds
Tools
#ADV
- Parchment paper
- Nonstick baking trays
- Brushes
- Knives
- Cutting boards
Steps
1) First I washed and sliced the EGGPLANTS and then roasted them for 5 minutes per side on a baking sheet lined with parchment paper in a conventional (static) oven at 428°F.
2) Unroll the ready-made puff pastry, keeping the parchment paper from the package, and lay it out on a work surface.
3) Place the eggplant slices in the center (I used 9), overlapping them one over the other.
4) Now put on top the slices of COOKED HAM, then the MOZZARELLA (torn) and a few basil leaves broken with your fingers.
5) Cut the two sides of the puff pastry into strips, leaving the top piece intact.
6) Then close the filling by braiding the puff pastry strips.
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Annalisa says…
Not a fan of eggplant? Then use grilled ZUCCHINI, or add thinly sliced potato slices (briefly parboiled 3–4 minutes in salted boiling water) using a mandoline (careful with your fingers please)
