Eggplant, Sun-dried Tomato, and Roasted Garlic Calzones

…and after!

Eggplant, Sun-dried Tomato, and Roasted Garlic Calzones

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes


1 cup warm water

1 tsp granulated sugar

1 tsp active dry yeast

3 cups all-purpose flour plus extra as needed

1 tsp table salt

3 tbsp olive oil

1 head of garlic

2 eggplants, diced

2 cups ricotta

1/2 tsp lemon zest

2 tsp oregano

2 tsp red pepper flakes

1 cup mozzarella

1/2 cup sun-dried tomato, cut finely

Cornmeal for dusting

1 cup tomato sauce

How to Make It


  1. Add sugar and yeast to warm water, and let sit for 5 to 10 minutes, or until the liquid becomes frothy.
  2. Pour the flour and salt into a bowl, add the yeast mixture, and mix until combined. Add the olive oil and continue to mix. Once blended, knead the dough until the dough becomes smooth and elastic.
  3. Make dough into 2 balls and place in separate well-oiled bowls covered with plastic wrap for 1.5 hours.


  1. Preheat oven to 400°F.
  2. Cut off the top of a garlic bulb and drizzle olive oil on top. Wrap in foil and put in the oven until slightly browned and soft.
  3. While garlic is roasting, add 2 tbsp oil into a pan over medium heat. Add diced eggplant and cook until soft.
  4. Mix ricotta, lemon zest, oregano, red pepper flakes, mozzarella, sun-dried tomato, roasted garlic, and pan-fried eggplant in a bowl. Set aside.

Making the Calzones

  1. Preheat oven to 525°F.
  2. Cover surface with flour and roll out dough using a rolling pin into a 10 – 12 inch circle. Lightly dust the pan with cornmeal and place rolled-out dough onto the pan.
  3. Add half of filling mixture to each of the doughs and fold over to form the calzone. Bake until lightly browned, approximately 10 minutes. Serve immediately with warm tomato sauce.

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