Curried Eggplant Strudel
| Yield: | 1 Servings |
| Categories: | Vegetables, Appetizers |
| 1 | lg | Eggplant -- peeled/diced |
| 1/2 | ts | Salt |
| 1 | c | Chopped onion |
| 1 | tb | Olive oil |
| 1 | Garlic clove -- minced | |
| 1 | tb | Curry powder |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1 | c | Chopped canned tomatoes |
| 2 | tb | Sugar |
| 1/4 | ts | Ground saffron |
| 1/4 | c | Vinegar |
| 1/2 | c | Roasted peanuts -- chopped |
| 1 | lb | Frozen phyllo dough (24 |
| Sheets) -- defrosted | ||
| 3/4 | lb | Unsalted butter -- |
| Clarified | ||
| 1 | c | Plain yogurt |
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