0 from 6 votes
Eggplant Cheese Strudel Recipe
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 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings
Calories: 272 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 1 puff pastry rectangular roll (thawed)
- 15-20 slices Grilled Eggplant
- 1-2 tablespoons olive oil
- ¼ teaspoon salt
- 1 tablespoon Italian parsley (minced)
- 6-8 slices Prosciutto di Parma
- 1-2 cups cheese shredded (firm mozzarella, gruyere, fontina, edam)
- 1-2 tablespoons milk
Instructions
- Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- 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.
- 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.
- 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!
Cup of Yum
Notes
- Cover the leftover strudel loosely with plastic wrap or foil. It will keep in the refrigerator for 2-3 days. It can be re-heated in a low oven before serving.
- The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer safe container or bag and place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
- If your eggplant is bitter or not very tender, then slice and toss with 1/2 teaspoon of salt, let sit for 30 minutes then drain but do not rinse. Then toss with olive oil and parsley (leave out the salt).
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
206mg
(9%)
Potassium
227mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
2mg
(2%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 206mg | 9% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.