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Sun-dried Tomato And Eggplant Calzone Recipe

Sun-dried Tomato And Eggplant Calzone Recipe

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Ingredients

Count

Nutrition

1145

Calories

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Ingredients:

Serving

4 small- or 1 medium-sized eggplant (aubergine)
3 tbsp olive oil
3 shallots, chopped
1 garlic clove, chopped
1/3 cup (50g/2 oz) sun-dried tomatoes in oil, drained and julienned
1/4 tsp dried pepper flakes
2 tsp fresh thyme, chopped
3 oz (75g) mozzarella cheese, cubed
salt & pepper to taste
1-2 tbsp freshly grated parmesan cheese
(for the dough )
1 cup warm water
1 package active dry yeast
2 1/2 to 3 cups all-purpose flour
2 tbsp olive oil
1/2 tsp salt

Directions:

(for the dough)
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well.
Add the oil, salt, and remaining flour.
With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.
When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls.
Cover them with a towel and let rest for 15 minutes.
Preheat the oven to 425-degrees F (220 degrees C/Gas 7).
(for the filling)
Dice or cube the eggplant.
Fry the shallots in oil until soft.
Add the eggplant, garlic, sun-dried tomatoes, pepper flakes, thyme and seasoning. Cook for 5 minutes.
Divide the dough in half and roll out each piece on a lightly floured surface to a circle measuring approx. 7 (18cm) across.
Spread the eggplant mixture over each half circle, leaving a 1 (2.5cm) border.
Scatter over the mozarella cheese.
Dampen the edges with water then fold over the dough to enclose the filling. Press the edges firmly to seal.
Place on greased baking sheet or a pizza stone.
Brush the top with some oil and make a small incision on top of each calzone to allow steam to escape.
Bake for 20-25 minutes or until golden.
Remove from oven and brush with some oil and sprinkle with parmesan cheese and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1144.79 Kcal (4793 kJ)
Calories from fat	344.82 Kcal
		% Daily Value*
Total Fat	38.31g	59%
Cholesterol	3.57mg	1%
Sodium	678.43mg	28%
Potassium	809.79mg	17%
Total Carbs	173.14g	58%
Sugars	13.27g	53%
Dietary Fiber	11.8g	47%
Protein	27.22g	54%
Vitamin C	15.1mg	25%
Iron	3.8mg	21%
Calcium	165.8mg	17%

Amount Per 100 g
Calories	220.53 Kcal (923 kJ)
Calories from fat	66.43 Kcal
		% Daily Value*
Total Fat	7.38g	59%
Cholesterol	0.69mg	1%
Sodium	130.69mg	28%
Potassium	156mg	17%
Total Carbs	33.35g	58%
Sugars	2.56g	53%
Dietary Fiber	2.27g	47%
Protein	5.24g	54%
Vitamin C	2.9mg	25%
Iron	0.7mg	21%
Calcium	31.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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