Eggplant Calzone
From tequila12 16 years agoIngredients
- Calzone Dough shopping list
- 1 package yeast shopping list
- 1/2 tsp. sugar shopping list
- 1/3 c. warm (110 F) water shopping list
- 2 c. flour shopping list
- 1 tsp. salt shopping list
- 1/3 c. cold water shopping list
- 2 tbls.vegetable oil shopping list
- eggplant filling shopping list
- 2 large garlic cloves shopping list
- 1 1/2 tsp. dried basil shopping list
- 1/2 c. Italian parsley shopping list
- 12 oz. mozzarella cheese shopping list
- 3 tbls. pitted black olives shopping list
- 1 medium red onion shopping list
- 1 lb. eggplant shopping list
- 3 tbls. olive oil shopping list
- 4 sun dried tomatoes shopping list
- 1/2 c. ricotta cheese shopping list
- salt and pepper shopping list
How to make it
- 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.
- Cut sun dried tomatoes into 1/4' strips and add to garlic/basil mixture .
- Add cooked eggplant and onion to garlic/basil mixture along with ricotta cheese.
- Season with salt and pepper to taste.
- Stir thoroughly.
- On a floured surface, roll dough out to two 12" circles.
- Place eggplant filling on half of each circle leaving a 1 1/2 inch edge.
- Wet edge with water and fold over to form a crescent and crimp with fingers to seal.
- Make 2 to 3 small slashes on top of calzone with a sharp knife.
- Bake on an oiled baking sheet in a 500 F oven until crust is browned
- about 15- 20 minutes.
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