Curried Eggplant (Aubergine) Strudel Recipe

Name: Curried Eggplant (Aubergine) Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled, diced; ½ teaspoon salt; 1 cup chopped onion; 1 tablespoon olive oil; 1 garlic clove, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 cup chopped canned tomato; 2 tablespoons sugar; ¼ teaspoon powdered saffron; ¼ cup vinegar; ½ cup roasted peanuts, chopped; 1 lb frozen phyllo dough; 34 lb unsalted butter, clarified; 1 cup plain yogurt

Servings: persons

1 large eggplant, peeled, diced
½ teaspoon salt
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup chopped canned tomato
2 tablespoons sugar
¼ teaspoon powdered saffron
¼ cup vinegar
½ cup roasted peanuts, chopped
1 lb frozen phyllo dough
34 lb unsalted butter, clarified
1 cup plain yogurt

1
Toss the eggplant with the salt and set aside for 30 minutes.
2
Wrap in a towel and squeeze out any excess moisture.
3
Set aside.
4
In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes.
5
Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes.
6
Add the reserved eggplant, tomatoes and sugar.
7
Mix the saffron into the vinegar and add to mixture.
8
Simmer for 15 minutes, until the eggplant is soft.
9
Add a bit of water if the mixture should become too dry.
10
Add the peanuts and cool completely.
11
Preheat the oven to 400 degrees.
12
Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter.
13
Layer five more sheets, drizzling a bit more butter atop each layer.
14
Brush the top layer with butter.
15
Place a quarter of the filling over the sheets, mounding more of it along one of the longer sides.
16
Roll the sheets up jelly roll-style, starting at the edge with the mounded filling.
17
Place seam-side down on a greased sheet pan and brush with more clarified butter.
18
Make three more strudels using the rest of the phyllo and the remaining filling and butter.
19
On sheet pans, bake in the preheated oven until golden brown, about 25 to 30 minutes, moving the pans front to back and top to bottom halfway through.
20
Let rest for 10 minutes before serving.
21
Cut the strudel in 1-inch-thick slices and top with yogurt.

27931

kcal

Calories

3138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large eggplant, peeled, diced, ½ teaspoon salt, 1 cup chopped onion, 1 tablespoon olive oil, and more.

Yes, Curried Eggplant (Aubergine) Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Eggplant (Aubergine) Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions