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Ingredients
- 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
Directions
- EGGPLANT Mix: Combine oil and garlic in small bowl. Let stand 30 min. Place eggplant in colander. Sprinkle with salt and let stand 30 min. Drain eggplant and pat dry. Heat half of garlic-oil mix in heavy large skillet over medium heat. Add in eggplant and saute/fry till tender, about 8 min. Increase heat to high. Add in vinegar and cook till almost no liquid remains in skillet, about 1 minute. Season to taste with pepper.
- Transfer to large bowl. Heat 1 tsp. garlic-oil mix in heavy small skillet over medium heat. Add in pine nuts and saute/fry till golden brown, about 2 min. Add in to eggplant. (Can be prepared 1 day ahead. Cover and chill remaining garlic-oil mix and eggplant mix separately.
- Bring to room temperature before using. )
- DOUGH: Place 1/4 c. hot water in bowl of heavy-duty mixer; sprinkle yeast over and stir to dissolve. Let stand 10 min. Add in remaining 3/4 c. water, oil, salt and then 3 c. flour; stir to combine. Attach dough hook to mixer and beat till dough pulls away from sides of bowl, about 2 min. Turn out dough onto lightly floured surface and knead till smooth and elastic, adding more flour if sticky, about 10 min. Lightly oil large bowl. Add in dough, turning to coat. Cover with plastic wrap and let rise in hot draft-free area till doubled in volume, about 1 hour. While dough rises, begin preparation for assembly and baking. ASSEMBLY and BAKING: Position rack in lowest third of oven. Place baking stone*, baking tiles* or possibly heavy large rimless baking sheet on rack in oven. Preheat oven to 450 degrees for 30 min. Mix cheeses together in bowl.
- Punch dough down. Divide into 4 pcs. Roll out 1 dough piece on lightly floured surface to 8-inch round. Brush dough with some of garlic-oil mix, leaving 1-inch border. Spread 1/4 of cheese mix over half of dough, leaving 1-inch border. Cover cheese with 1/4 of eggplant mix, 1/4 of bell pepper and 1/4 of sliced basil leaves. Brush edges of dough with water. Fold dough in half, covering filling but allowing bottom edge of dough to show. Fold bottom edge over top edge and crimp to seal. Repeat with remaining dough, garlic-oil mix, cheese mix, eggplant mix, bell pepper and sliced basil leaves, forming total of 4 calzones. Cover calzones and let stand 15 min.
- Using large metal spatula, transfer calzones to stone or possibly preheated baking sheet in oven. Bake till golden and crisp, about 12 min.
- Transfer calzones to platter. Garnish with basil sprigs and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 814 | |
| Calories from Fat 614 | 75% |
| Total Fat 69.75g | 87% |
| Saturated Fat 23.88g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1254mg | 52% |
| Potassium 533mg | 15% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.81g | 3% |
| Protein 36.14g | 58% |
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