Eggplant Dip Calzone
Calzone is one of the most well-known stuffed pizzas of Italian cuisine, originally from Naples. Eggplant dip is a popular Mediterranean complement, with its soft, creamy texture creating a perfect harmony with the crispy dough and stringy mozzarella. This recipe offers a vegetarian alternative that is rich in flavors and textures. Perfect for a light dinner or as part of a special meal.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Bake the eggplant for about 30 minutes, or until it's completely soft and the skin is dark.
2
Let the baked eggplant cool slightly, then scoop out the flesh and place it in a bowl.
3
Add the minced garlic, lemon juice, olive oil, and oregano. Use an immersion blender to purée until smooth.
4
In a large bowl, combine the flour, salt, sugar, and dry yeast. Add the lukewarm water and olive oil. Knead until you have a soft, elastic dough.
5
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6
Turn the risen dough out onto a lightly floured surface. Divide it into four equal portions. Roll each portion into a circle about 3 mm thick.
7
Spread eggplant dip on one half of each circle, then sprinkle with grated mozzarella. Leave about 1 cm of space around the edges for folding.
8
Fold the dough over to create a half-moon shaped calzone. Press the edges together firmly to seal, then use a fork to crimp the edges, ensuring they don't open during baking.
9
Brush the top of each calzone with a beaten egg to give it a golden-brown color after baking.
10
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the calzones are golden brown.
11
Let cool slightly, then serve fresh, optionally with extra eggplant dip on top.
