Savoury Aubergine Parmigiana Strudel
A crisp, golden puff pastry strudel filled with soft aubergine, rich tomato sauce, melting mozzarella, grated cheese and basil. It is a comforting vegetarian centrepiece or hearty…
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Servings: 6 | Prep: 25 min | Cook: 45 min | Total: 70 min
Tags: Italian-inspired, aubergine, baked, puff pastry, savoury, strudel
Ingredients
- 2.0 aubergine (medium, cut into 1 cm cubes)
- 3.0 tbsp olive oil (for roasting and brushing)
- 1.0 tsp salt (plus extra to taste)
- 0.5 tsp black pepper (freshly ground)
- 2.0 garlic (cloves, finely chopped)
- 300.0 ml tomato passata (smooth tomato sauce base)
- 1.0 tsp dried oregano
- 15.0 g basil (leaves torn, plus a few whole leaves for finishing if liked)
- 200.0 g mozzarella (well drained and torn into small pieces)
- 60.0 g grated Parmesan or hard Italian-style cheese (plus extra for topping if liked)
- 320.0 g puff pastry (1 ready-rolled sheet, kept cold)
- 1.0 egg (beaten, for glazing)
Instructions
- Preheat the oven to 200°C fan and line a baking tray with baking paper, then toss the aubergine with 2 tablespoons olive oil, 1/2 teaspoon salt and the black pepper until evenly coated.
- Spread the aubergine out in a single layer and roast it at 200°C fan for 25 minutes, turning once halfway, until the pieces are tender, lightly browned at the edges and no longer spongy in the centre.
- Meanwhile, warm 1 tablespoon olive oil in a saucepan over a medium heat for 30 seconds, then cook the garlic for 1 minute until fragrant but not coloured before stirring in the passata, oregano and remaining 1/2 teaspoon salt.
- Simmer the sauce over a low to medium heat for 10 to 12 minutes, stirring occasionally, until it is thick enough to hold on a spoon, then take it off the heat and stir in most of the basil so the sauce smells fresh and well seasoned.
- Combine the roasted aubergine with the tomato sauce and leave the mixture to cool for 10 minutes until just warm, then taste and add a little more salt or pepper if needed because the filling should be slightly punchy before baking.
- Lower the oven to 190°C fan, unroll the puff pastry on the lined tray and spoon the filling in a thick strip down the centre, leaving a 4 cm border at each end and along the sides, then scatter over the mozzarella and grated cheese evenly.
- Cut diagonal strips about 2 cm apart down both long sides of the pastry, fold in the ends, then cross the strips over the filling to enclose it, pressing lightly so the strudel is sealed and the cheese is tucked in.
- Brush the pastry all over with beaten egg and bake at 190°C fan for 20 to 25 minutes, until the pastry is deeply golden, crisp and puffed and any escaping cheese is bubbling at the edges.
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