Calzone Vegetarian

Ingredients

- 50g dried tomatoes
- 2 Aubergines
- 75g diced mozzarella
- 3 Chopped shallots
- 2 Pinches of dried red pepper flakes
- 3 Tablespoons olive oil
- 2 teaspoon chopped fresh thyme
- 1 Clove garlic
- 1-2 tablespoons freshly grated Parmesan cheese   
-  Salt and freshly ground black pepper.
-  For Pizza dough: 225 g flour
- 1 teaspoon salt
- 1/2 teaspoon Dry baker's yeast coffee
- 1 tablespoon olive oil 15 cl of warm water.

Methode

 For the dough, pour the dry ingredients in a bowl and mix with the oil and water to obtain a flexible preparation.  Knead 10 minutes, and then drop it in an oiled bowl, cover and let rest in a warm until it has doubled in size.

 Preheat oven to 220 ° C (th . 8).  Dice the eggplant.  Make brown the shallots in oil, then add eggplant, garlic, dried tomatoes, pepper, and thyme.  Add salt and pepper and cook 5 min.  Divide dough in half and spread each half on a lightly floured surface into a disk of 18 cm in diameter.

 Divide the vegetables on half of each disk of dough leaving a border of 2.5 cm, then sprinkle mozzarella.  Moisten the edge and fold the dough, covering the filling.  Press the edges to close the shoes and place them on an oiled baking sheet.

 Brush with half of the remaining oil and drill a small hole at the top to vent steam.  Bake 15-20 min slippers, so they are browned, then remove from the oven and brush the remaining oil.  Sprinkle with grated Parmesan and serve immediately.