A few weeks ago, Scot and I were able to go out for a bite to eat. By ourselves. It was amazing and much needed and we ended up at this little cafe not far from the house that served Mediterranean-type fare. Seeing as it's pretty easy to eat healthy at such places, we enjoyed perusing the menu, settling on a hearty lentil soup and a "spinach pie". I ordered the spinach and mushroom variety, while Scot ordered the eggplant one. I wish I had ordered his! But then again, I pretty much always wish I ordered what he did.
Last night, I decided to recreate our meal, complete with my favorite lentil soup. My version of the eggplant pie, though, had more in it. They were easy to put together and I think the only issue I had was rolling my dough out a little too thin on one. But I recovered and we enjoyed a delicious meal!
It should be noted that my boys ate this and the soup without a word of complaint and a smile on their lips. I was a happy momma with happy taste buds!
Spinach Eggplant "Pie" ...or calzone.
- 1 T EVOO
- 1 medium eggplant (about 1 lb). Skins on, cut into 1/2 inch cubes (5 cups)
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 14 oz cans diced tomatoes - undrained
- 1 box frozen spinach, thawed and drained
- 1 T dried parsley
- 1 T lemon juice (Scot thought this addition made it taste too acidic, but I liked it, so use your own judgement. You can always sprinkle some on after if you decide you want it.)
- 1/4 t salt
- A ball of pizza dough - store bought or homemade
-- Add in tomatoes, spinach, and parsley and bring to a boil, reduce heat and simmer for 10-15 minutes until the eggplant starts to get really soft and break apart. Stir occasionally.
-- Mixture should be thick but not quite sticking to the pan when you're done. If it's loosing liquid too fast, simmer covered. Remove from heat when done.
-- Preheat oven to 400
-- Take ball of dough and divide into 4 equal balls. Roll them out into circles making sure to not roll them too thin.
-- Take 1 1/4 cups of the mixture and plop it onto one half of each circle. Take the dough, cover the mixture, and fold/crimp the edges to seal. Transfer to a cookie sheet and bake for 20 minutes until golden brown.
(If you'd made a calzone before, this is the same idea, just with different inner ingredients)