Ingredients
- 24 sheets
- 1 eggplant (peeled)
- 1 phyllo dough (frozen)
- 1 garlic clove (minced)
- 1/4 filling over the sheets
- 190 gr butter clarified (unsalted)
- 160 gr tomatoes (chopped canned)
- 240 ml yogurt (plain)
- 120 gr onion (chopped)
- 100 gr peanuts (roasted chopped)
- 60 ml vinegar
- 26 gr sugar
- 16 ml olive oil
- 6 gr curry powder
- 3 gr chili powder
- 2 gr cumin (ground)
- 1 gr salt
- 1 gr saffron (ground)
- some water if the mixture should become too dry
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
