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Eggplant and ricotta stuffed calzone

Eggplant and ricotta stuffed calzone

Main dishes

Discover this delicious eggplant calzone pizza, perfect for a family meal or a get-together with friends.

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Recipe from Nicombo, Sarvok, MathieuMD and 4 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Calzones are baked pasta dishes filled with a variety of fillings, typically rolled and baked in the oven. This recipe features a version with dried eggplant, onion, and tomato, offering a unique and flavorful taste.

Ingredients and directions

  • Prep time30 min
  • Cook time20 min
  • Total50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$4.77 $1.19 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.97
  • $1.75
  • $0.15
  • $0.05
  • $1.49
  • $0.36

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Place the eggplant slices in a colander, sprinkle with salt, and let them drain.
  2. Dice the onion and garlic, and sauté them in oil. Add the eggplant (rinsed), sliced dried tomatoes, and spices, and simmer for about 20 minutes.
  3. Divide the dough into two portions and roll each portion into two circles using a rolling pin. ≈ 8 min
  4. Place the filling on one half and fold the dough over to enclose the filling. ≈ 3 min
  5. Join the edges using pressure. ≈ 3 min
  6. Place the pizzas on a greased baking sheet and bake for 20 minutes at 235 °C.

The bill

Eggplant and ricotta stuffed calzone

  • 250 g of bread dough$0.97
  • 1 eggplant, cut into small cubes$1.75
  • 1 finely chopped onion$0.15
  • 1 clove of garlic, minced$0.05
  • 50 g of dried tomatoes$1.49
  • salt, pepper, oregano, olive oil$0.36

Total$4.77

that's $1.19 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of bread dough
  • 1 eggplant, cut into small cubes
  • 1 finely chopped onion
  • 1 clove of garlic, minced
  • 50 g of dried tomatoes
  • salt, pepper, oregano, olive oil

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