You will need:
For the dough:
1 packet (7g/ ¼ oz) active dry yeast
2 ½ to 3 cups All purpose flour
1 ½ tbsp Olive oil
1 ½ tsp Salt
1 Cup Warm water (110 F)
For the filling:
4 Baby eggplants cubed
3 Shallots chopped
1 tsp Dried Thyme
1 tsp Crushed red pepper
Salt and Pepper
1 tbsp Oil
10 Sun dried tomatoes in oil, chopped
1 Garlic clove chopped
Shredded Mozarella
1-2 tbsp Shredded Parmesan
Preheat oven to 425F.
1 packet (7g/ ¼ oz) active dry yeast
2 ½ to 3 cups All purpose flour
1 ½ tbsp Olive oil
1 ½ tsp Salt
1 Cup Warm water (110 F)
For the filling:
4 Baby eggplants cubed
3 Shallots chopped
1 tsp Dried Thyme
1 tsp Crushed red pepper
Salt and Pepper
1 tbsp Oil
10 Sun dried tomatoes in oil, chopped
1 Garlic clove chopped
Shredded Mozarella
1-2 tbsp Shredded Parmesan
Prepare filling -- Heat oil in a pan. Add shallots and fry till soft. Add the chopped sun dried tomatoes, garlic, thyme, crushed pepper, salt and black pepper. Saute for a a few seconds. Now add the cubed eggplant and sauté till soft. Turn off heat and let cool a little.
Preheat oven to 425F.
Divide the dough into 2 equal portions and form into 2 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 2 8-inch circles
Place eggplant shallot tomato filling in the center of one side of each circle, top with a generous amount of shredded mozzarella then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit on the top of the calzone to allow steam to escape while cooking. Bake for 8-10 minutes till light brown. Remove from the oven and brush calzones with a layer of olive oil. Sprinkle shredded parmesan on top and serve immediately
Place eggplant shallot tomato filling in the center of one side of each circle, top with a generous amount of shredded mozzarella then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit on the top of the calzone to allow steam to escape while cooking. Bake for 8-10 minutes till light brown. Remove from the oven and brush calzones with a layer of olive oil. Sprinkle shredded parmesan on top and serve immediately
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