Tomato, Eggplant and Feta Calzones
1 To make dough, place yeast, a pinch of sugar and water in a bowl and mix to dissolve. Stand in a warm, draught-free place for 5 minutes or until foamy.
1 teaspoon active dry yeast
2/3 cup water - warm
2 cups flour
1/2 teaspoon salt
1/4 cup olive oil
Tomato and Feta Filling
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, chopped
3 tomatoes, peeled and chopped
4 baby eggplant (aubergine), sliced
2 tablespoons fresh oregano leaves
1/2 cup vegetable stock - purchased or homemade
1/2 cup red wine, chopped
6 ounces feta cheese, chopped
2 Place flour and salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in oil and yeast mixture and process to form a rough dough. Turn dough onto a lightly floured surface and knead for 5 minutes or until soft and shiny. Add more flour, if necessary.
3 Lightly oil a large bowl. Roll dough around in it to cover the surface with oil. Cover bowl tightly with plastic food wrap. Stand in a warm, draught-free place for 1 1/2-2 hours or until dough has doubled in volume.
4 To make filling, heat oil in a frying pan over a medium heat. Add onions and garlic. Cook for 3 minutes or until onions are soft. Add tomatoes, eggplant, oregano, stock and wine. Bring to simmering and simmer for 12-15 minutes or until mixture reduces and thickens. Cool. Stir in feta cheese.
5 Preheat oven to 400 F.
6 Knock down dough, knead briefly and divide into four equal portions. Shape each to form a 1/4-inch thick round with a 6 in diameter.
7 Place spoonfuls of filling on one-half of each dough round. Brush edges with water. Fold over to form a half circle. Press edges together to seal. Using a fork make a decorative pattern around the edge. Brush calzones with oil. Place on lightly greased baking trays. Bake for 20 minutes or until puffed and golden.
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