Eggplant & "Herder's Cheese" Strudel

1. 1

   Cut eggplant into half inch thick rounds.

2. 2

   Line baking tray with non stick baking sheet.

3. 3

   Preheat oven to 225C.

4. 4

   Place eggplant slices on tray and sprinkle with 3TB olive oil and salt.

5. 5

   Bake slices until browned and fragrant (about 15 minutes).

6. 6

   In the meantime mix herder's cheese (or crumbled feta) with ricotta (or creamcheese), chopped nuts and herbs, minced garlic cloves as well as salt and pepper (to taste).

7. 7

   When the aubergine slices are done, take out of oven and let cool.

8. 8

   Place puff pastry on non stick baking paper and brush sides with cold water.

9. 9

   Spread cheese/nut mixture on about two thirds of pastry (leave about half an inch on the sides empty).

10. 10

    Arrange eggplant slices on top of cheese mixture.

11. 11

    Fold in pastry from the right and left side and then roll to a strudel, bottom to top.

12. 12

    Brush water on the strudel and bake at 200C, for 15 to 20 minute until browned.

13. 13

    You can also sprinkle with sesame seeds before baking.

14. 14

    Serve with sour cream and/or salad or cut in slices and serve cold as finger food.

* Per serving · 4 servings · Values may vary.