Calzone With Four Cheeses, Eggplant And Basil Recipe – a delicious recipe with Extra virgin olive oil, Garlic, Eggplant, Balsamic vinegar, nuts, water. Easy to follow and perfect for any occasion.
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EGGPLANT Mix: Combine oil and garlic in small bowl.
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Let stand 30 min.
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Place eggplant in colander.
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Sprinkle with salt and let stand 30 min.
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Drain eggplant and pat dry.
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Heat half of garlic-oil mix in heavy large skillet over medium heat.
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Add in eggplant and saute/fry till tender, about 8 min.
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Increase heat to high.
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Add in vinegar and cook till almost no liquid remains in skillet, about 1 minute.
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Season to taste with pepper.
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Transfer to large bowl.
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Heat 1 tsp.
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garlic-oil mix in heavy small skillet over medium heat.
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Add in pine nuts and saute/fry till golden brown, about 2 min.
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Add in to eggplant.
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(Can be prepared 1 day ahead.
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Cover and chill remaining garlic-oil mix and eggplant mix separately.
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Bring to room temperature before using. )
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DOUGH: Place 1/4 c. hot water in bowl of heavy-duty mixer; sprinkle yeast over and stir to dissolve.
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Let stand 10 min.
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Add in remaining 3/4 c. water, oil, salt and then 3 c. flour; stir to combine.
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Attach dough hook to mixer and beat till dough pulls away from sides of bowl, about 2 min.
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Turn out dough onto lightly floured surface and knead till smooth and elastic, adding more flour if sticky, about 10 min.
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Lightly oil large bowl.
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Add in dough, turning to coat.
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Cover with plastic wrap and let rise in hot draft-free area till doubled in volume, about 1 hour.
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While dough rises, begin preparation for assembly and baking.
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ASSEMBLY and BAKING: Position rack in lowest third of oven.
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Place baking stone*, baking tiles* or possibly heavy large rimless baking sheet on rack in oven.
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Preheat oven to 450 degrees for 30 min.
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Mix cheeses together in bowl.
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Punch dough down.
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Divide into 4 pcs.
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Roll out 1 dough piece on lightly floured surface to 8-inch round.
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Brush dough with some of garlic-oil mix, leaving 1-inch border.
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Spread 1/4 of cheese mix over half of dough, leaving 1-inch border.
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Cover cheese with 1/4 of eggplant mix, 1/4 of bell pepper and 1/4 of sliced basil leaves.
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Brush edges of dough with water.
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Fold dough in half, covering filling but allowing bottom edge of dough to show.
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Fold bottom edge over top edge and crimp to seal.
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Repeat with remaining dough, garlic-oil mix, cheese mix, eggplant mix, bell pepper and sliced basil leaves, forming total of 4 calzones.
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Cover calzones and let stand 15 min.
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Using large metal spatula, transfer calzones to stone or possibly preheated baking sheet in oven.
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Bake till golden and crisp, about 12 min.
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Transfer calzones to platter.
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Garnish with basil sprigs and serve.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["7 Tbsp. Extra virgin olive oil", "4 x Cloves Garlic, chopped", "3/4 lb Eggplant, cut in 1"" cubes", "1 Tbsp. Balsamic vinegar or possibly red wine vinegar", "1/4 c. Pine nuts", "1 c. Hot water, (105 to 115 degrees)", "1 env dry yeast", "3 Tbsp. Extra virgin olive oil", "3/4 tsp Salt", "3 c. (or possibly more) bread flour", "1 1/2 c. Fontina Cheese, grated", "1 1/2 c. Mozzarella Cheese, grated", "3 1/2 ounce Soft Mild Goat Cheese (Such As Montrachet), crumbled", "1/4 c. Freshly Grated Parmesan Cheese", "1 x Red bell pepper, cut into strips", "1/2 c. Thinly sliced fresh basil leaves Fresh basil sprigs"].
Yes, Calzone With Four Cheeses, Eggplant And Basil Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.