Easy Sunday Supper Eggplant Calzones
Servings: 6 servings
Calories: 150kcal
These whole food plant-based easy eggplant calzones are perfect for a Sunday supper. Get the family involved in making them with you for some quality time together. They freeze well too!
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Equipment
- Medium Sauté Pan
- Cutting Board
- Chef's Knife
- Medium Size Bowl
Ingredients
- 1 Eggplant small to medium
- 1 Red Onion small
- Fresh Rosemary
- Fresh Thyme
- Fresh Flat Leaf Parsley
- 1 cup Tomato Sauce
- 1 cup Plant Based Mozzarella
Instructions
Prepare the filling
- Chop the eggplant and onion into a small dice (¼ inch cube). Set aside.
- Finely chop the fresh rosemary and parsley. Remove the thyme from it's vine. Set herbs aside.
- Heat a medium sauté pan over a medium heat. When water drops dance on the surface like mercury balls, the pan is a the right temperature to add eggplant and onions (no need to use oil). Move veggies around in the pan to avoid burning. If the veggies cook too quickly, lower the heat and add a bit of water to avoid burning.
- Once the veggies are browned (10 minutes), mix in the herbs. Cook another 5 minutes.
- Next, add 1 cup of tomato sauce. Simmer for 7-8 minutes. Turn off heat. Let cool.
Make the Dough
- Place 1 cup of very warm water (110 degrees) in a bowl.
- Add yeast, sugar and salt. Combine. Let sit until yeast blooms.
- Once the yeast blooms, add the flour and combine.
- Dough will be shaggy looking. Keep kneading until it comes together.
- Once you can form into a ball, let sit for 10 minutes to allow the gluten to form. Cut into 6 even balls each weighing about 4.5 oz.
Make the Calzone
- Preheat oven to 450℉.
- Form each ball into a circle. Place a slice of the plant based mozzarella on the into the upper half of the circle dough. Place 2-3 tablespoons of eggplant mixture on the mozzarella. Folder over and press to seal.
- Repeat filling the remaining 5 balls.
- Bake on parchment paper for 15 minutes.
Nutrition
Calories: 150kcal
