Roasted Eggplant Calzone

(5 votes)

Basic Flatbread Dough
1/4 ounce active dry yeast, (1 package)
1 1/2 cup warm water
2 tablespoons honey
4 tablespoons olive oil
2 cups whole wheat flour
2 cups bread flour, plus more if needed
2 teaspoons kosher salt
1 tablespoon rosemary, chopped, optional
cornmeal, as
2 tablespoon cornmeal, for sprinkling pans
1 eggplant, 3/4 to 1 pound sliced crosswise
1/4 cup olive oil
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1 each garlic clove, crushed
1 cup white mushrooms, sliced
1/4 cup onion, minced
2 cups fresh spinach, washed, stems removed
1 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1/4 cup basil, minced
1 each large eggs, lightly beaten
1/4 teaspoon red chili pepper flakes
Tomato Ginger Coulis
1/4 cup corn oil
4 ounces fresh gingerroot, peeled and grated
4 tomatoes, concasse,
1/4 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste
1 tablespoon vinegar, to taste

For the Dough:
1. Rinse a clean bowl with warm water, dry and oil it lightly.

2. Stir together the yeast and one-third of the warm water in another bowl and let stand for 10 minutes, or until a thick foam develops. Add the remaining warm water, honey and half the oil; stir to blend.

3. Add the whole-wheat flour, half the bread flour, the salt and the rosemary (if desired) to the yeast mixture. Stir well for about 5 minutes. Continue to add flour to the dough until a heavy dough forms.

4. Turn the dough out onto a floured surface and knead for several minutes, adding more flour as necessary to prevent sticking. The dough should feel very smooth and elastic.

5. Place the dough in the oiled bowl, cover with a towel and let rise in a warm, draft-free spot until doubled in volume, 1 to 1 1/2 hours.

6. Punch the dough down and divide it into 4 balls [per original recipe]. Roll and stretch the dough into circles about 1/4 inch thick (when the dough begins to spring back, let it rest while rolling another piece, then start again).

7. Sprinkle cookie sheets with cornmeal. Place the shaped dough on the sheets, cover and let rise for 30 minutes. Preheat the oven to 425 degrees F.

8. Brush the dough with the remaining olive oil and bake for approximately 15 minutes or until golden brown and puffed.

For the Calzone:
1. Preheat the oven to 425F. Cover the dough with a kitchen towel, and let it rise in a warm place for about 45 minutes. Sprinkle about 2 tablespoons of cornmeal on 2 baking sheets, baking stones, or pizza stones.

2. Meanwhile, brush the eggplant slices on both sides with some of the olive oil, season well with salt and pepper, and place on a clean baking sheet. Roast in the preheated oven until very tender, about 20 minutes. Cut the eggplant into narrow strips or large dice and set aside.

3. In a skillet, sauté, the garlic, mushrooms, and onion in 2 tablespoons of the olive oil over medium-heat until soft and the onions are translucent, about 5 minutes. Transfer to a mixing bowl and cool slightly.

4. Return the skillet to high-heat, add another tablespoon of olive oil, and add the spinach. Cover the skillet and cook until the spinach is wilted and tender, 2 to 3 minutes. Drain the spinach in a colander, then chop coarsely and add to the mushrooms and onion. Add the ricotta, Parmesan cheese, basil, egg, red pepper, and salt and pepper to taste to the mushroom and spinach mixture. Blend well.

5. Roll or stretch the dough into 6-inch circles. Divide the ricotta mixture equally onto one half of each disk, leaving a 1-inch border. Top with eggplant. Fold the untopped portion of the dough over the filling and pinch the edges together to seal. Crimp or use the tines of a fork dipped in warm water to help seal the dough.

6. Place the calzones on the prepared baking sheets or stones and bake in the preheated oven for 25 to 30 minutes or until the crust is golden brown. Serve immediately with Tomato-Ginger Coulis on the side.

Tomato Ginger Coulis 

1. Heat the oil in a small saucepan over medium heat and add the ginger. Remove the pan from the heat and set aside to steep for at least 15 minutes. Remove and strain; discard the gingerroot.

2. Purée the tomato, salt, pepper, and vinegar in a blender. Add the infused oil and blend until emulsified.


I love that the eggplant is not fried or battered. I used store made dough to simplify.
Mrs. Jacquard, Coventry

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