Melidzanopita Strifti

Von Dimitra's Dishes · 90 Min.

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Zubereitung

1. Preheat the oven to 500°F (260°C).
2. Halve the eggplants, place them cut side down on a metal baking tray, drizzle with 3-4 tablespoons olive oil, season with salt, and roast until tender, about 30 minutes.
3. Let the eggplant cool slightly, peel off the skin, roughly chop it, and season with salt and pepper.
4. In a skillet over medium heat, cook the onion in olive oil until soft and golden, about 8 minutes.
5. Add the scallions and cook until soft, 2-3 minutes, seasoning with a pinch of salt.
6. Add the garlic and warm until fragrant, a few seconds.
7. Off the heat, mix in the chopped eggplant, roasted red peppers, herbs, breadcrumbs and cheese, then season with salt and black pepper.
8. Lightly beat the eggs, stir them into the filling until combined.
9. Reduce the oven to 400°F (200°C).
10. Lay a sheet of phyllo on the work surface and drizzle with butter. Spread about half a cup or more of filling on the bottom quarter, roll into a log, then roll from the edges inward to form a spiral.
11. Repeat until the filling runs out, then place the spirals on 2 baking trays lined with parchment.
12. Brush the tops and sides with melted butter, sprinkle with sesame seeds, and bake until golden and crisp, about 45 minutes.

Zusammengefasst aus dem Video von Dimitra's Dishes. Schau es dir für die Details an.

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