Mains, Vegetarian

Aubergine & Pesto Calzones With Roasted Cherry Tomato Sauce

Step 1 of 9

Arrange the aubergine slices evenly in the air fry basket and brush them with oil

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 2 of 9

Install a wire rack on Level 3. Select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin preheating

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 3 of 9

When the unit has preheated, place air fry basket on wire rack on Level 3. Close oven door to begin cooking

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 4 of 9

Meanwhile, lightly dust two 31cm x 36cm sheets of baking parchment with flour, then roll or stretch the dough balls out on the sheets to form two 23cm rounds

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 5 of 9

Spread 1 tablespoon pesto evenly over half of each round, leaving a 2cm border around the edge. Top each with half of the aubergine slices, 20g mozzarella, and 1 teaspoon Parmesan, then fold over to form 2 crescent shapes. Press firmly along the edges, then crimp with the tines of a fork to seal. Using the baking parchment to lift, transfer the calzones to an oven tray, trimming any excess paper with scissors. Brush the top of each calzone with egg white

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 6 of 9

In a large bowl, toss the cherry tomatoes with the oil and salt, then arrange evenly on a baking sheet

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 7 of 9

Install wire racks on Levels 1 and 3. Select PIZZA, select 2 LEVEL, set temperature to 230°C and set time to 12 minutes. Press START/STOP to begin preheating

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 8 of 9

When the unit has preheated, place oven tray with calzones on wire rack on Level 3 and baking sheet with tomatoes on wire rack on Level 1. Close oven door to begin cooking

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Step 9 of 9

Check calzones after 12 minutes, they may need a few minutes more cooking. Transfer the roasted tomatoes to a blender or food processor, add garlic and oregano, and puree to form a sauce. Serve calzones immediately with the tomato sauce for dipping

Ingredients

For the calzones

275g aubergine, sliced into 1cm thick rounds
For brushing oil
2 tbsp pesto
For dusting flour
2 x 220g balls of pre-made pizza dough, room temperature
40g grated mozzarella
2 tsp grated Parmesan
1 egg white

For the sauce

300g cherry tomatoes, halved
1 tbsp oil
1/2 tsp salt
1 small garlic clove, chopped
1/4 tsp dried oregano

Cooking method:

Ninja Foodi 10-in-1 Multifunction Oven DT200