7 tablespoons of olive oil
4 cloves of garlic, minced
1 medium-sized eggplant, cut into cubes
1 tablespoon of white wine vinegar
1/4 cup of chopped nuts (optional)
1 1/2 cups of shredded mozzarella cheese
200g of melted cheddar cheese, crumbled
1/4 cup of grated Parmesan cheese
1 red bell pepper, cut into strips
1/2 cup of fresh basil leaves, cut into strips
For the dough:
1 packet of active dry yeast (15g)
3 tablespoons of olive oil
1 teaspoon of salt
3 cups of all-purpose flour
7 tablespoons of olive oil
4 cloves of garlic, minced
1 medium-sized eggplant, cut into cubes
1 tablespoon of white wine vinegar
1/4 cup of chopped nuts (optional)
1 1/2 cups of shredded mozzarella cheese
200g of melted cheddar cheese, crumbled
1/4 cup of grated Parmesan cheese
1 red bell pepper, cut into strips
1/2 cup of fresh basil leaves, cut into strips
For the dough:
1 packet of active dry yeast (15g)
3 tablespoons of olive oil
1 teaspoon of salt
3 cups of all-purpose flour
Combine olive oil and garlic in a bowl and let it sit for 30 minutes
Place eggplant on a paper towel-lined plate, sprinkle with salt and let it sit for 30 minutes
Drain eggplant and pat dry
In a skillet, heat half of the olive oil with garlic over medium heat, add eggplant and cook until tender
Increase heat, add vinegar and cook until almost all liquid has evaporated from the skillet
Season and transfer to a bowl
Heat 1 tablespoon of olive oil with garlic in a small skillet over medium heat
Add nuts and cook until golden brown
Combine with eggplant mixture. Reserve
Make dough: combine warm water and yeast in a bowl, let it sit for 10 minutes
Add more water, olive oil, salt, and flour
Knead dough in a stand mixer with the paddle attachment for 2 minutes, until smooth and elastic
Knead by hand if using
Add more flour as needed to prevent sticking
Grease a large bowl
Add dough and turn to coat evenly
Cover and let rise for 1 hour, or until doubled in size
While dough is rising, prepare the filling: place oven rack in lowest position
Place two large baking sheets in the oven and preheat to 220°C (hot) for 30 minutes
Combine mozzarella, melted cheddar, and Parmesan cheese in a bowl. Reserve
Deflate dough and divide into 4 pieces
Open one piece of dough into a circle about 20cm in diameter
Brush with a little olive oil with garlic, leaving a 2.5cm border around the dough
Spread 1/4 of the cheese mixture over half of the dough, leaving the 2.5cm border free
Top with 1/4 of eggplant mixture, 1/4 of red bell pepper strips, and 1/4 of fresh basil leaves
Brush edges with water
Fold dough in half and press edges together to seal
Repeat with remaining dough and filling, forming 4 calzones
Cover calzones and let them rest for 15 minutes
Transfer calzones to hot baking sheets and bake for 17 minutes or until golden brown
Serve hot or warm
Makes 4 units (each serving 4 pieces)
Approximately 1069 calories per unit.
