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
*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.
- 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.
- Heat oil in a skillet. Saute onion until translucent. Add garlic, spices, & tomatoes and saute for a minute.
- 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.