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VEGETABLE
STRUDEL
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Pastry
- 1 zucchini
- 1 onion
- 1 green and red pepper
- 1 eggplant, all thinly sliced
- 3 garlic cloves, crushed
- olive oil
- 2 eggs
- 200 gr cream
- 250 gr Parmesan cheese, grated
- a pinch nutmeg
- salt and ground pepper to taste |
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In
a large pan or wok pour in olive oil then sauté zucchini,
onion, peppers, eggplant and garlic over medium heat.
Lower heat and cover until tender. Mix cream, one egg, nutmeg, 200 gr.
Parmesam, salt and pepper, put vegetables in and stir until well blent.
Roll out pastry, sprinkle rest of Parmesan and pour in vegetable
mixture. Start closing edges of pastry with fingers and fold pastry
ends.
Brush egg yolk on pastry and place 15-20 min. into pre-heated oven to
200° C. |
ANOTHER
COMBINATION FOR VEGETABLE STRUDEL
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a bunch spinach
- 4-5 carrots, finely sliced
- green beans and broccoli, slightly boiled
- onion and garlic, finely chopped
- a piece of bacon or ham, finely diced
- salt and ground pepper to taste |
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