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VEGETABLE STRUDEL 4 oz. sweet butter 1/4 lb. carrots 3 medium onions 1/2 lb. steamed spinach small eggplant 1/4 lb. Mozzarella 1 c. grated Parmesan 1 egg 1 more oz. sweet butter 1/2 pkg. phyllo dough parchment paper Yields five servings as a first course. Chop carrots and onions finely. Saute in butter until just browned. Drain and cool. Peel and slice eggplant in 1/2 x 1/2 x 3-inch sections. Saute in oil until golden. Drain on paper towels. Cut Mozzarella into similar sections. Mix egg with 1 ounce melted butter. Lay three foot section of parchment (or freezer paper) on table. Place two stacks of two sheets each of phyllo dough side by side on paper. Wash with egg and place a third sheet on each. Wash left half of right pile with egg. Overlap left with right. Wash center of both. Sprinkle egg wash with Parmesan. Place two more sheets on top. Place onion/carrots mixture on left center. Place layer of spinach on mixture. Put Mozzarella in center and sauteed eggplant on sides. Sprinkle with Parmesan. Press and roll. Cook at 400 degrees until golden. Cool and slice. Serve with Sour Cream Caper Sauce. Sour Cream Caper Sauce: salt, pepper, Tabasco, Worcestershire, lemon juice to taste 1 1/2 c. sour cream 1/4 c. drained capers This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |