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Mozzarella, pepper & aubergine calzone

Mozzarella, pepper & aubergine calzone on a chopping board

Mozzarella, pepper & aubergine calzone

Name: Mozzarella, pepper & aubergine calzone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400g strong wholewheat bread flour plus extra for dusting; ⅛ tsp salt (optional); 7g sachet fast-action dried yeast; 2 tsp rapeseed oil plus extra for the baking sheet; 2 tsp rapeseed oil; 1 red and 1 yellow pepper deseeded and cut into small chunks; 1 large aubergine halved lengthways and thinly sliced; 2 large garlic cloves finely chopped; 1 tbsp tomato purée; 1 tbsp balsamic vinegar; small bunch basil roughly torn; 8 pitted Kalamata olives halved; 125g ball mozzarella (drained weight), quartered; milk or beaten egg, for brushing

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4 out of 5.3 ratingsRate

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Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

400g strong wholewheat bread flour

plus extra for dusting
⅛ tsp salt

(optional)
7g sachet fast-action dried yeast
2 tsp rapeseed oil

plus extra for the baking sheet

For the filling

2 tsp rapeseed oil
1 red and 1 yellow pepper

deseeded and cut into small chunks
1 large aubergine

halved lengthways and thinly sliced
2 large garlic cloves

finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
small bunch basil

roughly torn
8 pitted Kalamata olives

halved
125g ball mozzarella

(drained weight), quartered
milk

or beaten egg, for brushing

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Nutrition: Per serving

kcal523
fat13g
saturates5g
carbs71g
sugars7g
fibre15g
protein24g
salt0.7g

Method

step 1

Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.
step 2

Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.
step 3

Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.
step 4

Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.

Recipe from Good Food magazine, September 2019

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A star rating of 4 out of 5.3 ratings

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