Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 8
Preparation time: 35 minutes
Cooking time: 50 minutes


  • 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.
    main ingredients: type of dish: main   cuisine: Type of meal: lunch  
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork


Add Comment

* Required information
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!

Summer food carousel

Fall   | Winter   | Spring