Aubergine and tomato strudel
elenahealthfood.com
FB: Elena, Health and Food
Serves
8
Good for:
Lunch,
Dinner
Ingredients
- 200g wholemeal spelt flour
- 5 tbsp EVO oil
- 1 large aubergine, sliced
- 6 plum tomatoes, sliced
- 1 garlic clove, sliced
- 80g cup porridge oats
- 80g raw almonds, coarsely chopped
- Leaves from 3 sprigs of thyme
- Red pepper flakes, turmeric, black pepper, curry powder, salt – to taste
Step by Step Instructions
Step 1
Preheat the oven to 220ºC/425ºF/Gas mark 7. Line a roasting pan with parchment paper.
Step 2
In a bowl, combine the flour, a pinch of salt (optional), oil and 100ml of warm water and knead well. Wrap the dough in cling film and leave in a cool place or even fridge for 30 minutes.
Step 3
Arrange the aubergine and tomato slices on a baking tray and sprinkle with garlic. Roast for about 20 minutes until the aubergine is tender.
Step 4
Remove from the oven and let cool; keep the oven on reduced to 200ºC/400ºF/Gas mark 6.
Step 5
In a bowl, combine the oats, almonds, thyme, and spices, add the roasted vegetables and mix well.
Step 6
Roll out the dough very thinly into a rectangle on a sheet of parchment. Arrange the filling over the dough leaving 2 1/2cm/1inch border uncovered. Starting from the end, roll up the dough to enclose the filling, using the parchment paper to help. Transfer the strudel, still on the paper, to a baking tray.
Step 7
Bake for about 30 minutes until lightly browned. Serve warm or at room temperature.
More Recipes
Vegetable pie
Vegetable pieFrom: Elena Holmes, a registered nutritional therapist and researcher. elenahealthfood.com FB: Elena, Health and FoodServes 4 Good for: Lunch, DinnerIngredientsFor the Crust: 1 cup whole wheat flour (you can use oat or buckwheat flour for gluten-free...
Vegan Calzone
Vegan CalzoneFrom: Elena Holmes, a registered nutritional therapist and researcher. elenahealthfood.com FB: Elena, Health and FoodServes 2-4Good for: Lunch, DinnerIngredientsDough: 550g wholemeal spelt flour 180ml water 3 tbsp EVO oil A pinch of salt 1 1/2 tsp dried...
Roasted squash and lentil filo swirl
Roasted squash and lentil filo swirlby Karen Lee, retired nurse and nutritionist. W: thesensitivefoodiekitchen.com IG: @the.sensitive.foodie FB: TheSensitiveFoodie This nourishing mix incorporates festive spices, fruit and nuts to give it a special Christmas feel. If...