Vegetarian Strudel with Vegetables and Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 2 Tbsps vegetable oil
- 4 Tbsps lukewarm water
- 2 Tbsps melted butter
- For the filling
- 1 Eggplant
- 2 Zucchini
- 1 Red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Bocconcini
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- For the yogurt sauce
- 250 grams Yogurt (0.1% fat)
- ½ bunch Basil
- splash lemon juice
Preparation steps
For the pastry, knead all pastry ingredients into a ball, place on a plate, brush with oil and let rest in a warmed bowl for 30 minutes.
For the filling, rinse eggplant and zucchini and chop finely.
Wash peppers, cut in half, remove seeds and ribs and dice.
Cut mozzarella into slices.
Peel and chop onion and garlic. Sauté until translucent in hot olive oil, then add the eggplant, zucchini and peppers. Sauté for about 2–3 minutes until there is no more liquid in the pan. Season with salt and pepper to taste and remove from heat.
Roll out pastry the dough on a floured rectangular kitchen towel, roll it out until very thin and cut off the thicker edges. Sprinkle dough with breadcrumbs and top with mozzarella slices, then layer vegetables on top.
Fold up left and right edges of dough to cover filling, then use kitchen towel to roll up dough into a log. Please seam side down on a lined baking tray. Brush with melted butter and bake in the center of a preheated oven at 200°C (approximately 400°F) for about 35–40 minutes.
For the yogurt sauce, chop basil and mix with yogurt, then season with lemon juice and salt and pepper to taste.
Remove the strudel from the oven, let cool slightly, cut into pieces and serve with yogurt sauce.
