Eggplant and cheese strudel
2 red peppers
100 g greek feta cheese
40-50 g of grated parmesan
Salt and pepper to taste
1 teaspoon dried savory
2-3 tablespoons fresh dill
1 packet of filo pastry
Butter and sunflower oil
Mix of seeds for bread (flax-seeds, white and black sesame, poppy-seeds, else)
Wash the peppers and put them in a baking dish, covered with parchment paper. Bake in the oven at grill function, turning them 3-4 times during cooking. Once browned on all sides, put the peppers in a paper bag or a covered pan to smother. Then, peel, deseed and cut into small chunks. Set aside.
Cut the eggplant into cubes, grate the carrot. Transfer to a ceramic frying pan, drizzle with olive oil and cook covered over medium heat until soft. Season with salt and pepper, dill and savory when passing by.
Finally, mix together eggplant, carrot, peppers, parmesan and feta cheese (crumbled) in a bowl.
Overlay 5 sheets of filo pastry, basting each one with a mixture of melted butter and sunflower oil. Spread over half of the stuffing. Wrap the pastry sheets as a strudel, folding both ends inward to prevent the filling from escaping. Do the same with the remaining 5 sheets and stuffing.
Put both strudels in a parchment-lined baking dish. Butter the top and sprinkle with the mixture of seeds. Bake the strudels in the oven at 175°C for about 45 minutes. Serve warm and always heat up in the oven to get them crisp again.