Ingredients
- 24 sheets
- 1 eggplant (peeled)
- 1 phyllo dough (frozen)
- 1 garlic clove (minced)
- 1/4 filling over the sheets
- 3/4 lb butter clarified (unsalted)
- 1 c tomatoes (chopped canned)
- 1 c yogurt (plain)
- 1 c onion (chopped)
- 1/2 c peanuts (roasted chopped)
- 1/4 c vinegar
- 2 tb sugar
- 1 tb olive oil
- 1 tb curry powder
- 1 ts chili powder
- 1 ts cumin (ground)
- 1/2 ts salt
- 1/4 ts saffron (ground)
- some water if the mixture should become too dry
halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1-inch-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 12/20/95
