CHOCOLATE EGGPLANT


CHOCOLATE EGGPLANT

 peppe57
  • Difficulty: 2
  • Cost: 2
  • Preparation: 2
  • Servings: 8

Aubergines with chocolate are an ancient dish of the Amalfi Coast, perhaps invented by the local monks and generally prepared for August 15th. This news was given to me by my friend Titinella (a true Neapolitan) who made me try and helped prepare them for the first time. To see them they look a lot like a tiramisu where instead of ladyfingers there are slices of aubergine or if you like a chocolate parmigiana. The doses I indicate are used to fill a rectangular baking dish of 6-8 portions. It must be prepared at least 2 days before being served so that the flavors blend. I specify that Titinella got the recipe from the book by Jeanne Caròla Francesconi The Neapolitan cuisine in 300 traditional recipes, published by Newton & Compton. Then he remodeled it according to the procedures used by his mother and grandmother, for example by eliminating the double frying of aubergines. Furthermore, it should be noted that there are various recipes for this dessert, in terms of doses and manufacturing procedures. Finally, keep in mind that it is not really a dessert to be served at the end of a meal.

INGREDIANTS

  • 500 gr aubergines (peeled weight)
  • 500 gr sugar
  • 200 gr dark chocolate flakes
  • 100 gr unsweetened cocoa powder
  • 50 gr flour 00 or potato starch
  • 100 gr pine nuts
  • 100 gr sliced almonds
  • 100 gr candied citron and candied orange peel

INSTRUCTIONS

  1. Wash the aubergines well, remove the stalk, peel them and, with the help of a mandolin, cut them into slices of regular thickness (3-4 mm) lengthwise.
  2. Put the aubergine slices in a colander covered with coarse salt and with a weight on top to drain their bitter liquid.
  3. After about an hour and after having washed and dried them delicately, fry them in abundant olive oil until golden brown, then let them dry on absorbent kitchen paper.
  4. Then prepare a syrup by boiling the sugar with 250 ml of water, stir constantly to prevent the sugar from caramelizing.
  5. Add the dark chocolate flakes to the syrup and put it back on a low heat until it has melted.
  6. Remove from the heat.
  7. In another saucepan, put the 100 g of unsweetened cocoa powder, the sifted flour (or potato starch) and another 300 ml of water.
  8. Mix well and cook over low heat until a thick and smooth cream is obtained.
  9. Now add the cream to the chocolate syrup. Put everything back on the heat until the mixture is well thickened.
  10. Now take a baking dish and pour a little of the chocolate cream on the bottom. Arrange a few slices of aubergine on top of each other and continue with a second layer of cream on which you will distribute the almonds, pine nuts and candied fruit.
  11. Continue in this way until all the ingredients are used up, taking care to finish with a layer of cream always covered with almonds, pine nuts and candied fruit.
  12. Put in the oven for 15 minutes at 100 °. Here are various schools of thought. In fact, there are those who let the dessert cool for at least an hour and a half and then serve it immediately, but there are those who keep it in the fridge to rest for at least two days, and those even for four. Personally I joined the first one, but the next day the leftover dessert was even better. So …

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