- 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
Preheat the oven to 220ºC/425ºF/Gas mark 7. Line a roasting pan with parchment paper.
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.
Arrange the aubergine and tomato slices on a baking tray and sprinkle with garlic. Roast for about 20 minutes until the aubergine is tender.
Remove from the oven and let cool; keep the oven on reduced to 200ºC/400ºF/Gas mark 6.
In a bowl, combine the oats, almonds, thyme, and spices, add the roasted vegetables and mix well.
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.
Bake for about 30 minutes until lightly browned. Serve warm or at room temperature.
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