Spicy Strudel with Eggplant, Chickpeas and Capers

Ingredients

• 2 tbsp melted butter (for brushing)
• 4 Tbsp breadcrumbs
• 1 egg yolk
• 200 g Flour
• a pinch of salt
• 2 tbsp oil
• 1 egg
• 400 g canned chickpeas
• 1 eggplant
• 1 onion
• 1 Garlic clove
• 2 Tomatoes
• 1 red bell pepper
• olive oil
• a pinch ground cinnamon
• a pinch ground cardamom
• 1.5 tsp capers (jar)
• black pepper (freshly ground)

Instructions

1. 1.

   Knead a smooth dough from flour, egg, salt, oil and about 100 ml lukewarm water. If the dough does not hold together, add more water. Shape into a ball, brush with oil and let rest covered for 30 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Rinse chickpeas under running water and drain well. Wash, trim and dice eggplant; sprinkle with salt and let sit briefly, then pat dry.

4. 4.

   Peel onion and garlic, finely chop. Boil tomatoes, cool, peel, quarter, seed and dice. Wash bell pepper, halve, remove seeds and white membranes, dice.

5. 5.

   Heat 2 tbsp oil in a pan and sauté onion and garlic until translucent. Add remaining vegetables, spices and capers; stir well, season with salt and pepper, then remove from heat and let cool slightly.

6. 6.

   Roll out dough on a floured surface, place on a lightly floured kitchen towel and stretch thinly. Brush with melted butter and sprinkle with breadcrumbs.

7. 7.

   Evenly spread vegetable mixture over the dough, leaving a 2 cm border; fold the border into the center. Roll the dough into a strudel from the long side and place seam-side down on parchment-lined baking sheet. Cut small ornaments from leftover dough to decorate the strudel if desired.

8. 8.

   Brush the strudel with egg yolk and bake in preheated oven for about 40 minutes.

9. 9.

   Remove and serve immediately.