Curried Eggplant Strudel

Name: Curried Eggplant Strudel
Yield: 1.0
Ingredients: 1.0 Lg Eggplant; 0.5 teaspoon Salt; 1.0 cup Chopped Onion; 1.0 tablespoon Olive Oil; 1.0 Garlic; 1.0 tablespoon Curry Powder; 1.0 T Ground Cumin; 1.0 T Chili Powder; 1.0 cup Chopped Canned Tomatoes; 2.0 tablespoon Sugar; 0.25 teaspoon Ground Saffron; 0.25 cup Vinegar; 0.5 cup Roasted Peanuts; 1.0 pound Frozen Phyllo Dough Defrosted; 0.75 pound Unsalted Butter Clarified; 1.0 cup Plain Yogurt

Curried Eggplant Strudel — a community recipe on Potlikkr.

🍽 Serves 1.0

🍳

Ingredients

1.0 Lg Eggplant
0.5 tsp Salt
1.0 cup Chopped Onion
1.0 tbsp Olive Oil

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Method (preview)

1
Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a
2
towel and squeeze out any excess moisture. Set aside.

In a skillet, saute the onion in the olive oil over medium heat until soft,

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