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