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Eggplant Calzone Recipe

Ingredients

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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The Cook

tequila12 Sleepy Hollow, IL

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