Eggplant Cheese Strudel
A savory cheese strudel with eggplant and prosciutto wrapped in flaky puff pastry is delicious for lunch or dinner. Serve it warm or cold for an easy meal.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 puff pastry rectangular roll (thawed)
- 15-20 slice grilled eggplant
- 1-2 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp Italian parsley (minced)
- 6-8 slice Prosciutto di Parma
- 1-2 cup cheese shredded (firm mozzarella, gruyere, fontina, edam)
- 1-2 tbsp milk
Instructions
- 1
Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- 2
Clean and peel the eggplant (1-2 medium should do) and thinly slice. Using either a pan grill or bbq grill the slices of eggplant on both sides. Place in a large bowl and toss with olive oil, salt and parsley. Set aside.
- 3
Roll puff pastry a couple of time with a rolling pin. Place half the eggplant overlapping down the middle of the dough, top with half the slices of prosciutto and sprinkle with half the cheese, repeat the layer.
- 4
Make slits on the sides of the dough until you reach the filling. Criss cross cut slits over the mixture. Place on prepared cookie sheet. Brush with 1-2 tablespoons of milk and bake for approximately 25-30 minutes or until golden. Slice and serve. Enjoy!