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Eggplant Calzone Recipe


Eggplant Calzone Recipe is one of the easiest and tastiest dough base recipe, prepared with homemade dough, eggplants, pecorino or mozzarella cheese, tomatoes and freshly herbs. You can serve these Eggplant Calzone during an informal dinner with your friends, to your children, or during a picnic in the countryside.


Eggplant_Calzone.jpg

PREP: 1 hour

INACTIVE TIME: 2 hours

COOK: 45 min

DIFFICULTY: medium

SERVES: 4


INGREDIENTS


500g - all-purpose flour

1 - package dry active yeast / 25 g instant yeast

1 - teaspoon sugar

- extra virgin olive oil

- flour to powder

- salt

Topping Ingredients

500g - eggplant, cubed

4 - tablespoon extra virgin olive oil

200g - mozzarella or Pecorino cheese

200g - crushed tomatoes

- freshly marjoram, minced

- freshly minced parsley

1 - garlic clove, minced

- freshly basil leaves

- salt and pepper to taste


DIRECTIONS


In a large bowl mix the warm water, yeast and sugar. Stir for some minutes, until the yeast dissolves and let set for 15 minutes. Add the flour, salt and 2 tablespoons olive oil into the yeast mixture. Stir for 10 minutes or until it begins to turn into a smooth an elastic dough. Lay out the dough into a lightly floured surface and knead with your hands for some minutes, until smooth and elastic. Place the dough in an oiled bowl and cover with a clean kitchen towel in a warm place to rise until it doubled in size, about 1h 30 minutes. Heat oil in a large frying pan over medium heat and cook the cubed eggplant for about 10 minutes. Add the marjoram, garlic, salt and after 2 minutes add tomatoes, parsley, basil and cheese. Cook for other 2 minutes and remove from fire. Stir thoroughly. After the leaving time, on a floured surface knead the dough for 1 minutes and form 8 equal balls. Roll out each ball of dough to 1/3 inch thickness and form 8 circles. Place ¼ of the filling in the centre of the 4 circles and seal with the other dough circles by crimping the edges with a fork. Preheat the oven to 230-250° C. Brush the top of the calzones with oil and place on an oiled large hob. Bake for about 20 minutes, until crust is browned, but not burned. Serve immediately


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Eggplant Calzone