Recipe

Eggplant Calzone Recipe

	Tequila12 / All my dishes 7 months, 3 weeks ago Wonderfully different calzone recipe using eggplant! All prep done in the food processor but can be easily done manually also. Prep:30m Cook:20m Servings:4	Tequila12
	eggplant pie with a flair

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Ingredients

Calzone Dough

1 package yeast

1/2 tsp. sugar

1/3 c. warm (110 F) water

2 c. flour

1 tsp. salt

1/3 c. cold water

2 tbls.vegetable oil

Eggplant filling

2 large garlic cloves

1 1/2 tsp. dried basil

1/2 c. Italian parsley

12 oz. mozzarella cheese

3 tbls. pitted black olives

1 medium red onion

1 lb. eggplant

3 tbls. olive oil

4 sun dried tomatoes

1/2 c. ricotta cheese

salt and pepper

Directions

Prepare Calzone dough.

Stir yeast and sugar into warm water and let stand until it starts to foam.

Insert metal blade into food processor.

Put flour and salt into work bowl.

Add cold water and oil to yeast mixture and with the motor running, pour in through feed tube.

Knead dough until it cleans the side of the work bowl, about 45 seconds, then continue kneading until dough is supple and elastic, about 45 more seconds.

Set aside and make filling.

Process peeled garlic, basil and parsley with metal blade until finely chopped, about 10 seconds.

Cut Mozzarella into 1" cubes and add to work bowl with olives.

Pulse chop coarsely, about 8 times.

Transfer to a large mixing bowl.

Peel onion, cut stem ends flat.

Insert standard slicing disc into food processor.

Place onion cut side down on disc and slice.

Remove stem from eggplant and halve lengthwise then crosswise.

Place eggplant upright in the feed tube and slice.

Heat oil in a large skillet over medium-high heat.

Cook eggplant and onion stirring until tender, 10-12 minutes.