Great Game Day Recipe, Eggplant Stromboli, Eggplant Recipe

I am so glad I have all of the frozen eggplant from the summer harvest this year. I’ve been able to enjoy so many different recipes that I had previously only cooked in the summer when I had fresh eggplant available. Meals like eggplant pizza and eggplant lasagna. The other night I wanted to make something different. I had thawed pizza dough but I didn’t want pizza. I thought of a stromboli and thought that might be fun so I went that way but without the meat. It would be a great game day recipe

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Eggplant Stromboli

Serves 3- 4 for dinner 6 -8 for snacks

1 ball of pizza dough (homemade or store bought)
1 1/2 cups roasted eggplant
1/4 cup dried tomatoes, in pieces
1/2 cup grated Parmesan
1/2 cup grated mozzarella
1/4 cup toasted pine nuts
1 egg mixed with a splash of water and 1 tsp garlic powder

Preheat oven to 400°
Let a heavy duty baking pan heat in the oven while you make the stromboli.
Roll the pizza dough out to a rectangle about 18 x 12″

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Using a pizza cutter or a sharp knife cut each side into strips about 1/2″ thick, about 1/3rd of the way in.
Sprinkle half of the Parmesan cheese down the center of the dough.
Mash the roasted eggplant to a rough paste.
Distribute it evenly in the center of the dough on top of the cheese.

Top with the dried tomato pieces, the rest of the Parmesan, the pine nuts and the mozzarella.

Bring the slices together at center and twist, doing this for all until you just have the top and the bottom pieces left. Fold them over and tuck the edges underneath.
Carefully remove the pan from the oven and spray with cooking spray.
Using care move the stromboli to the hot pan.

Brush the stromboli with the garlic egg wash and then bake in the preheated oven for 15 minutes. Turn the stromboli and bake for another 10 minutes until it is lightly browned.

Let it rest for 5 minutes before eating.

A Great Game Day Recipe?

It was pretty tasty. We both liked it. The tomatoes added a nice tart bite. The roasted eggplant is such a wonderful rich flavor and all mixed up with the cheese it made for a wonderful bit of food.

We had it for dinner and it was very filling. I served it on a plate and we had a knife and fork but we both found that it was easy to pick up and eat with our hands. It didn’t really squish out of the dough so that was nice. That is what makes it so great for Game Day. It was big enough that it served us for two nights worth of dinner and if anything it was better on the second night.

I usually list additional recipes at the bottom of these posts but I put them in the first paragraph so I won’t overload you. You can find additional eggplant recipes up at the beginning.