Curried Eggplant Strudel

Ingredients

some water if the mixture should become too dry
1 eggplant
1 gr salt
120 gr onion
16 ml olive oil
1 garlic clove
6 gr curry powder
2 gr cumin
3 gr chili powder
160 gr tomatoes
26 gr sugar
1 gr saffron
60 ml vinegar
100 gr peanuts
1 phyllo dough
24 sheets
190 gr butter clarified
240 ml yogurt
1/4 filling over the sheets

Instructions

halfway through. Let rest for 10 minutes before serving. Cut the strudel in 3 cm-thick slices and top with yogurt. Per hors d'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium Andrew Schloss is a cookbook author whose "Dinner's Ready," written with Ken Bookman, was published earlier this year by William Morrow. The Washington Post 0. 0.063157894736842