breads & muffins, Mains, Parties, Petit Bites, Vegetables

Mini-Calzones stuffed w/ Eggplant Bharta

I have 3 extra Japanese eggplants, half a red onion, some cherry tomatoes, tomato paste, some prepared bread dough, and a lot of spices.  How could I go with anything else but Eggplant Bharta Mini Calzones?


  • 3-4 Japanese eggplant (1 regular large eggplant)
  • 2-3 cloves of garlic chopped
  • 1/2 tbsp tomato paste *
  • handful of cherry tomatoes
  • sliced onion
  • a pinch of ground ginger
  • ~ 3/4 tbsp ground coriander
  • ~1 tbsp cumin seeds
  • a pinch of mustard seeds
  • 1/2 tbsp red chili flakes
  • ~1 tbsp curry powder
  • salt & pepper
  • oil

*side note:  I diced the onion and used 3/4 tbsp of crushed garlic in a jar from Trader Joe’s. I  fried the tomato paste in a bit of oil, added salt, pepper, and a few tbsp of water to make tomato sauce.


  1. Slice the eggplants lengthwise, brush the cut side with olive oil and bake at 375 degrees for 15-20 minutes, or until the eggplant is tender. Chop when cooled.
  2. Heat oil in a skillet.  Saute onion until translucent.  Add garlic, spices, & tomatoes and saute for a minute.
  3. Add the chopped eggplant.   Add the tomato sauce (see side note)and adjust the spices to taste.

Normally you’d eat this over rice or w/naan and some raita & pickle.  But I’m going to use it as a filling for mini-calzones since I have bread dough that needs to get baked.

Calzone method:  Prepare half of master bread dough through the first rise (in the fridge) and roll it into 1″ balls, flatten each ball into a circle, spoon a 1-ish tbsp of cooled eggplant bharta in the center, fold it in half, and seal the edges with the tines of a fork.  Cover and let rise until they double in bulk, poke a hole in the top of each calzone, and bake at 400 degree for 15-20 minutes. Brush with butter.

Make sure you get a good seal, or they’ll puff open like this :

I’m serving these for dinner alongside red lentil soup.


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