Eggplant and Cheese Calzone
The eggplant and cheeses harmonize wonderfully in this Mediterranean-inspired calzone. The savory tomato base, soft mozzarella, and distinctive Parmesan create a truly rich and flavorful filling that stands out as a perfect vegetarian dish.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large mixing bowl, add the salt, and mix. This helps to achieve a smooth and consistent dough.
2
Dissolve the yeast in the lukewarm water, then add it to the flour. Pour in the olive oil as well, and start kneading the dough.
3
Knead the dough until it is smooth and elastic. If it's sticky, you can add a little flour, but not too much, as it may dry out the dough.
4
Place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 hour, or until doubled in size.
5
Cut the eggplant into small cubes, finely chop the onion, and crush the garlic.
6
In a skillet, sauté the onion in a little olive oil over medium heat, then add the eggplant and cook until softened, stirring constantly.
7
Add the garlic, tomato paste, oregano, basil, and black pepper, and cook together for a few minutes to allow the flavors to meld.
8
Grate the mozzarella and Parmesan cheese, then add them to the eggplant mixture.
9
Punch down the risen dough on a floured surface, then divide it into 4 equal parts and roll each one into a circle.
10
Evenly distribute the filling over half of each dough circle, making sure to leave the edges free.
11
Fold the dough over to form a half-moon shape, press the edges together to seal, then use a fork to crimp the edges tightly to prevent them from opening during baking.
12
Place the calzones on a baking sheet lined with parchment paper, then brush them with beaten egg to give them a beautiful golden-brown color.
13
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
14
Let the baked calzones rest for a few minutes, then serve warm.
