Vegetarian Eggplant Calzone

    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.

    4 people made this

    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

    Preparation:30min  ›  Cook:15min  ›  Extra time:2hours rising  ›  Ready in:2hours45min 

    1. 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.
    2. Meanwhile, make the sauce. Mix the diced tomato with the diced onion, oregano, olive oil and salt and pepper.
    3. Preheat the oven to 160 degrees C.
    4. 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.
    5. 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.
    6. Bake 15 minutes or until the crust is browned.

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