Chickpea spinach curry recipe

Aubergine and tomato strudel

From: Elena Holmes, a registered nutritional therapist and researcher.
FB: Elena, Health and Food



Good for:



  • 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.

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