-
1
This is for bread machines.
-
2
Use the dough setting.
-
3
When the dough is ready, remove the dough and break it into halves.
-
4
Peel and slice the eggplant into 1-inch cubes.
-
5
Sprinkle the eggplant with the juice of one lemon.
-
6
Saute the garlic in the olive oil.
-
7
Add the eggplant to the heated olive oil and garlic.
-
8
Eggplant tends to absorb oil, so make sure that the olive oil is heated before adding the cubed eggplant.
-
9
Saute until the eggplant starts to become translucent.
-
10
Continue to saute, making sure not to burn the eggplant.
-
11
After eggplant has become mostly translucent, add the white wine.
-
12
Cook until the mixture begins to become dry.
-
13
Add 1/2 cup (125 ml) of water and cook this mixture until it begins to lose most of its moisture.
-
14
Let cool.
-
15
The eggplant should be somewhat mushy; this is OK.
-
16
Mash the cooked eggplant with a potato masher.
-
17
Crumble ground beef and brown.
-
18
Drain off fat from the cooked beef.
-
19
With half of the focaccia dough, roll it out into a circular shape about 1/4 inch thick.
-
20
Add half the cooked eggplant mixture, plus half of the meat, on the bottom half of the dough.
-
21
Sprinkle about 1/2 cup (125 ml) of cheddar cheese over the browned meat.
-
22
Sprinkle half of the dry spices on top of the cheese.
-
23
Dip a pastry brush or the tip of your finger into a cup of water.
-
24
Wet the edges of the dough.
-
25
Fold the dough in half, over the filling, and crimp the edges together with a fork or your fingers.
-
26
Carefully place the calzone on a baking sheet or cookie sheet.
-
27
With a pastry brush, coat the top of the dough with olive oil to aid in browning.
-
28
Repeat for other half of dough and filling.
-
29
Cook in preheated 450 degree (225 C.) oven until brown.
