Minced meat, feta and eggplant strudel

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated counter
• 300 g minced meat, mixed
• ½ eggplant(s)
• 1 onion(s)
• 2 garlic cloves
• 100 g sour cream
• 200 g feta cheese
• Salt
• Paprika powder
• oregano
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

First, prepare the filling. Dice the eggplant. Dice the onion into small cubes and press, finely chop, or grate the garlic, whichever you prefer. Dice the feta cheese as well. Heat a pan with a little oil and fry the minced meat. Add the onion and garlic. Then add the eggplant cubes and fry. Simmer everything for a while until the eggplant and minced meat have browned. Add the sour cream and feta cheese and mix until creamy. Season with salt, oregano, and paprika. If you like, you can also add pepper or chili, but it’s already quite spicy. Turn off the heat and let the filling cool. Preheat the oven to 200°C (fan). In the meantime, roll out the fresh puff pastry and spread the lukewarm filling over the dough. Leave about 2 cm free at the top (long side). From the bottom, roll it up into a strudel using the baking paper the puff pastry was rolled up on. Then place the strudel on a baking sheet lined with baking paper and brush with a little water. Then bake for about 30 minutes.