Eggplant Calzone

Ingredients for 2 servings:

• ½ tsp yeast (dry)
• 1 pinch(s) of sugar
• 225 g flour
• 1 tsp salt
• 4 tbsp olive oil
• 2 eggplant(s), diced
• 3 shallots, diced
• 1 garlic clove(s), diced
• 50 g diced tomatoes (dried in oil)
• 2 tsp thyme, fresh, chopped
• 100 g mozzarella, diced
• salt and pepper
• 1 tbsp Parmesan

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Stir yeast into 150 ml lukewarm water and let stand for 10 minutes. Sift flour, sugar, and salt into a large bowl. Add the yeast mixture and 1 tablespoon of oil and knead into a smooth dough. Let rise for 1/2 hour. Preheat oven to 220°C. Heat 1 tablespoon of oil and sauté shallots. Add eggplant, garlic, tomatoes, thyme, salt, and pepper. Cook for 5 minutes, until the eggplant is soft. Divide the dough in half and roll each half into a 20 cm circle. Spread half of the eggplant mixture on each half of the dough, leaving a 3 cm border. Sprinkle with mozzarella. Moisten the edges with water and fold the dough halves together to form half-moon calzones. Press the edges together firmly. Brush the calzone with the remaining oil and make a small hole in the center to allow steam to escape. Bake for about 15-20 minutes. Sprinkle with Parmesan cheese immediately and serve.