Vegetarian Eggplant Calzone
(1)
2 hours 45 minutes
Healthy pizza? Yes, there is such a thing! This calzone is made with wholemeal flour and has a lovely filling of fresh vegetables like zucchini, eggplant and olives.
DrBistro
4 people made this
Ingredients
Serves: 4
- Dough
- 220g whole wheat flour
- pinch sea salt
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- water, as needed
- 2 tablespoons olive oil
- Sauce
- 1 tomato, seeded and diced
- 1/4 onion, diced
- salt and pepper, to taste
- large pinch oregano
- 2 tablespoons olive oil
- ` Filling
- 1/4 onion, thinly sliced
- 1/2 small eggplant, cut into thin strips
- 1 zucchini, cut into thin strips
- 200g grated cheddar cheese
- 200g cream cheese
- 100g green olives, pitted
- 3 sprigs fresh basil, chopped
- 1 (7g) packet yeast
Directions
Preparation:30min ›
Cook:15min ›
Extra time:2hours rising ›
Ready in:2hours45min
- To make the dough, place the flour in a large mixing bowl. Add salt, sugar, baking powder and yeast and stir to mix well. Add the olive oil and a little water and start to knead, adding more water until the dough clumps into a soft ball. Move it to a floured surface and continue kneading until you have a smooth dough, about 10 minutes. Cover with a tea towel and let rise 2 hours.
- Meanwhile, make the sauce. Mix the diced tomato with the diced onion, oregano, olive oil and salt and pepper.
- Preheat the oven to 160 degrees C.
- Roll out the dough on a floured surface. Spread the sauce over half the dough leaving a border near the edge. Add the filling over the tomato sauce: onion, eggplant, zucchini, cheese, cream cheese, olives and basil.
- Fold over the other half of the dough and seal the edges with water to make a pastie shape. Brush the surface of the calzone with a little water.
- Bake 15 minutes or until the crust is browned.
