Vegetarian Strudel with Vegetables and Yogurt Sauce

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 1 egg
• 2 tbsp oil
• 4 tbsp lukewarm water
• 2 tbsp liquid butter
• 1 eggplant
• 2 Zucchini
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 2 mini mozzarella balls
• 2 tbsp breadcrumbs
• Salt
• pepper (ground)
• 250 g yogurt
• 0.5 bunch Basil
• spritz of lemon juice

Instructions

1. 1.

   Knead all dough ingredients into a smooth dough, shape into a ball, place on a plate, brush with oil and let rest under a warmed bowl for about 30 minutes.

2. 2.

   Wash, clean, and finely dice the eggplant and zucchini for the filling.

3. 3.

   Wash, halve, clean, and dice the bell pepper as well.

4. 4.

   Slice the mozzarella into rounds.

5. 5.

   Peel and chop the onion and garlic. Sauté in hot olive oil until translucent, then add eggplant, zucchini, and pepper. Cook 2-3 minutes until no liquid remains. Season with salt and pepper and remove from heat.

6. 6.

   Roll out the dough on a floured kitchen towel into a rectangle, stretch thin over the back of your hand. Spread the dough on the towel, trim thicker edges. Sprinkle breadcrumbs and top with mozzarella slices. Distribute vegetables over the cheese.

7. 7.

   Fold in the left and right edges slightly. Using the kitchen towel, loosely roll the dough. Place seam side down on a baking sheet lined with parchment paper. Brush with liquid butter and bake for 35-40 minutes at 200°C (medium) in a preheated oven.

8. 8.

   For the yogurt sauce, chop basil, mix with yogurt, and season with lemon juice, salt, and pepper.

9. 9.

   Remove the strudel from the oven, let it cool slightly, cut into pieces, and serve with the yogurt sauce.