Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Aubergine strudel
(Vegetarian Dish)

Serves 8-10

Ingredients

2 aubergines, peeled and diced
1 squash, peeled, deseeded and diced
4 tbsp. olive oil
50g/2 oz butter
2 small onions, finely sliced
150ml/5 floz coconut milk
50g/2 oz toasted hazelnuts
2 cloves of garlic, finely sliced
2 tbsp flat leafed parsley, finely chopped
Salt and pepper

Method

• Preheat oven to 375C/170F/Gas 5.
• Melt the butter with the olive oil in a frying pan and sauté the aubergines until golden. Remove from the pan.
• Add the onions to the pan, adding a little more oil if necessary and sauté until golden. Add the squash, garlic and parsley. Season with salt and pepper. Pour in the coconut milk. Simmer for 5-10 minutes or until the squash is tender.
• Add the diced aubergine and nuts. Stir well together.
• Lay 2 sheets of filo pastry out and brush all over with the melted butter. Overlap the sheets slightly so that they stick together. Lay the other 2 sheets in a similar way on top.
• Spread the aubergine and squash mixture along the top of one side of the pastry. Fold over the sides and brush with more butter. Roll the mixture into a tight roll and place on a baking tray, seal side down.
• Brush with melted butter and bake for 20-25 minutes.