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EGGPLANT,
SHALLOT AND TOMATO CALZONE
Eggplant,
shallots and sun-dried tomatoes make an
unusual filling for calzone. Add more or
less crushed red pepper, depending on how
fiery you like your food.
1/4
teaspoon active dry yeast
Pinch of sugar
2 cups white bread flour
1 teaspoon salt
1/4 cup olive oil
4 baby eggplant
3 shallots, chopped
1 garlic clove, chopped
10 sun-dried tomatoes in oil, drained and
chopped
1/4 teaspoon crushed red pepper
2 teaspoons chopped fresh thyme
3 ounces mozzarella cheese, cubed
Salt and freshly ground black pepper
1-2 tablespoons freshly grated Parmesan
cheese, to serve
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To
make the dough, put 2/3 cup warm water in a measuring
cup. Add the yeast and sugar and let sit for 5-10
minutes, until frothy.
Sift
the flour and salt into a large bowl and make
a well in the center. Gradually pour in the yeast
mixture and 1 tablespoon oil. Mix to make a smooth
dough. Knead the dough on a lightly floured surface
for 10 minutes, until smooth. The dough should
be springy and elastic.
Place
the dough in a floured bowl, cover and let rise
in a warm place for 1 1/2 hours. Preheat the oven
to 425°F. Trim the eggplant, then cut into
small cubes.
Heat
1 tablespoon of the oil in a frying pan and cook
the shallots until soft. Add the eggplant, garlic,
sun-dried tomatoes, crushed red pepper, thyme
and seasoning. Cook for 4-5 minutes, stirring
frequently, until the eggplant is beginning to
soften.
Divide
the dough in half and roll out each piece on a
lightly floured surface to a 7-inch circle.
Spread
the eggplant mixture over half of each round,
leaving a 1-inch border, then top with the mozzarella
cubes.
Dampen
the edges with water, then fold over the other
half of dough to enclose the filling. Press the
edges firmly together to seal. Place the calzones
on two greased baking sheets.
Brush
with half the remaining olive oil and make a small
hole in the top of each to allow the steam to
escape. Bake for 15-20 minutes, until golden.
Remove from the oven and brush with the remaining
oil. Sprinkle with the Parmesan cheese and serve
immediately.
Serves
2.
[Best-Ever
Vegetarian, Linda Fraser]
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