|
|
|
|
serves: 8
1/3
cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced
mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to
taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or
chèvre
1/2 cup chopped fresh basil
1 batch
bread dough for
calzones
1
egg white
Preheat oven to 425 degrees. Combine in a large bowl, diced
peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red
pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree
F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon
back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped
fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into
7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush
edges of dough with egg white. Fold dough into turnovers. Seal and brush with
egg white.
Bake till golden. Mixture can also be used for pizza or for
pasta.
