Sun-Dried Tomato and Eggplant Calzone
From deliathecrone 16 years ago
- 30 minutes to make
- Serves 2
A hearty sandwich with healthy ingredients, that you make yourself at home. What could be better? You can stretch this to feed 4, and change the amount of pepper flakes for more SPICE!
Ingredients
- 4 small- or 1 medium-sized eggplant (aubergine) shopping list
- 3 tbsp olive oil shopping list
- 3 shallots, chopped shopping list
- 1 garlic clove, chopped shopping list
- 1/3 cup (50g/2 oz) sun-dried tomatoes in oil, drained and julienned shopping list
- 1/4 tsp dried pepper flakes shopping list
- 2 tsp fresh thyme, chopped shopping list
- 3 oz (75g) mozzarella cheese, cubed shopping list
- salt & pepper to taste shopping list
- 1-2 tbsp freshly grated parmesan cheese shopping list
- (for the dough) shopping list
- 1 cup warm water shopping list
- 1 package active dry yeast shopping list
- 2 1/2 to 3 cups all-purpose flour shopping list
- 2 tablespoons olive oil shopping list
- 1/2 teaspoon salt shopping list
How to make it
- (for the dough)
- Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well.
- Add the oil, salt, and remaining flour.
- With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
- Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
- Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.
- When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls.
- Cover them with a towel and let rest for 15 minutes.
- Preheat the oven to 425-degrees F (220 degrees C/Gas 7).
- (for the filling)
- Dice or cube the eggplant.
- Fry the shallots in oil until soft.
- Add the eggplant, garlic, sun-dried tomatoes, pepper flakes, thyme and seasoning. Cook for 5 minutes.
- Divide the dough in half and roll out each piece on a lightly floured surface to a circle measuring approx. 7" (18cm) across.
- Spread the eggplant mixture over each half circle, leaving a 1" (2.5cm) border.
- Scatter over the mozarella cheese.
- Dampen the edges with water then fold over the dough to enclose the filling. Press the edges firmly to seal.
- Place on greased baking sheet or a pizza stone.
- Brush the top with some oil and make a small incision on top of each calzone to allow steam to escape.
- Bake for 20-25 minutes or until golden.
- Remove from oven and brush with some oil and sprinkle with parmesan cheese and serve immediately.
juliecake
unicorn4
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