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Mushrooms, Peas, Leeks and Eggplant Strudel


1 leek

1 eggplant

400 g of canned red beans

500 g of button mushrooms

Dried tomatoes

Integral bark for strudel

Turmeric, colorful pepper, sea salt, sweet red pepper, basil

Pumpkin oil





Fry chopped leek rings and diced eggplant on pumpkin oil and then add sliced mushrooms, finely chopped dried tomatoes (amount is optional) and spices (turmeric, pepper, salt, red pepper, basil). Saute all together for a few minutes until all the ingredients merge, and finally add the peas.
The filling spread on one side of the whole crust (use two bark) which have previously smeared with a mixture of mineral water and oil (oil of your choice). Then roll the crust with the filling and place in an oiled baking sheet. Repeat the process until you use all the filling and the crust. Brush strudel with a mixture of mineral water and oil and bake for about 30 minutes at 180 °C.

Prepared by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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