*  Exported from  MasterCook II  *
 
                          CURRIED EGGPLANT STRUDEL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Rcrockett
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         eggplant -- peeled/diced
      1/2  teaspoon      salt
    1      cup           chopped onion
    1      tablespoon    olive oil
    1                    garlic clove -- minced
    1      tablespoon    curry powder
    1      teaspoon      ground cumin
    1      teaspoon      chili powder
    1      cup           chopped canned tomatoes
    2      tablespoons   sugar
      1/4  teaspoon      ground saffron
      1/4  cup           vinegar
      1/2  cup           roasted peanuts -- chopped
    1      pound         frozen phyllo dough (24 sheets) -- defrosted
      3/4  pound         unsalted butter -- clarified
    1      cup           plain yogurt
 
 
 Toss the eggplant with the salt and set aside for 30
 minutes. Wrap in a towel and squeeze out any excess
 moisture. Set aside.
 
 In a skillet, saute the onion in the olive oil over medium
 heat until soft, about 2 minutes. Add the garlic, curry
 powder, cumin and chili powder, and cook 2 more minutes.
 
 Add the reserved eggplant, tomatoes and sugar. Mix the
 saffron into the vinegar and add to mixture. Simmer for 15
 minutes, until the eggplant is soft. Add a bit of water if
 the mixture should become too dry.
 
 Add the peanuts and cool completely.
 
 Preheat the oven to 400 degrees.
 
 Place a sheet of phyllo on a clean work surface and drizzle
 lightly with clarified butter. Layer five more sheets,
 drizzling a bit more butter atop each layer. Brush the top
 layer with butter.
 
 Place a quarter of the filling over the sheets, mounding
 more of it along one of the longer sides. Roll the sheets
 up jelly roll-style, starting at the edge with the mounded
 filling. Place seam-side down on a greased sheet pan and
 brush with more cla rified butter. Make three more strudels
 using the rest of the phyllo and the remaining filling and
 butter.
 
 On sheet pans, bake in the preheated oven until golden
 brown, about 25 to 30 minutes, moving the pans front to
 back and top to bottom 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
 
 
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 NOTES : (Makes 4 strudels, 75 hors d'oeuvres or 12 appetizer
        servings)