MEDITERRANEAN EGGPLANT & TOMATO STRUDEL

Eggplant Recipes Tomatoes
  • 1 small (12oz/375g) eggplant
  • 4 tomatoes, cut into chunks
  • 4 cloves garlic, minced
  • 1 red onion ,chopped
  • Salt and freshly ground pepper
  • ¼ cup (50ml) olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 8 black olives, pitted and chopped
  • 3 tbsp (45ml) chopped fresh purple or green basil
  • 1 cup (250ml) shredded aged provolone or fontina cheese or  ½ cup (125ml) shredded Parmesan cheese
  • 2 tbsp (25ml) chopped fresh oregano
  • 8 sheets of phyllo pastry pastry (thawed) (or homemade pastry)
  • 1/3 cup (75ml) cornmeal
  • Tomato sauce (optional)
  1. Preheat oven to 450F (230C).
  2. Cut eggplant lengthwise into quarters. Cut each quarter crosswise into ½ inch (1cm) slices. Combine eggplant, tomatoes, garlic, onion ½ tsp (2ml) salt, ¼ tsp (1ml) pepper, 2 tbsp (25ml) of the oil, and vinegar in a bowl. Spread out onto a large rimmed baking sheet. Bake for about 30 minutes until vegetables are browned and eggplant is tender. Let cool completely. Vegetables can be covered and refrigerated for up to 1 day. Drain off any accumulated liquid before assembling strudels.)
  3. Stir olives, 1 tbsp (15ml) of the basil and the cheese into vegetables mixture. Season to taste with salt and pepper. Combine remaining basil and the oregano in a small bowl.
  4. To assemble strudels, lay phyllo on work surface and cover with a slightly damp tea towel. Lay 1 sheet of phyllo on large work surface and brush lightly with some of the remaining oil. Sprinkle with one –quarter of the herb mixture. Place second sheet on top and brush with oil. Starting about 1 inch (2.5cm) from 1 long side of sheet in the centre, sprinkle ¼ of the cornmeal in a 6 inch (15cm) square. Spoon one-quarter of the vegetable mixture on the closest half of cornmeal. Starting at the edge closest to you, fold pastry and filing over so vegetables filing is surrounded by corn meal. Fold both short ends towards centre. Roll up and place seam side down on parchment –lined baking sheet. Brush outside of strudel with oil. Repeat to make 4 strudels. (Strudels can be covered and refrigerated for up to 12 hours.)
  5. To serve, preheat oven to 425F (220C)
  6. Bake strudels for about 15 minutes or until golden brown. If desired, heat tomato sauce and spoon a pool onto each serving plate. Cut strudels in half on a diagonal and place on top of sauce.

Serves  4