Chocolate eggplants are a typical dessert of the Campania tradition, in particular of the Amalfi Coast and the Sorrento Plain.
This dessert is prepared with a delicious chocolate sauce that bathes fried eggplant slices.
As if that were not enough, a filling of amaretti biscuits, candied fruit and almonds is added: you will certainly notice the similarity with the eggplant parmigiana.
- 1 large or two medium eggplants
- 2 oz (50 grams) plain white or Italian type 00 flour, for dusting
- 3 free range eggs, beaten
- 2-4 tablespoons (30-60ml) extra virgin olive oil
- 14 oz (400 grams) dark chocolate with 70 per cent cocoa solids
- 1 oz (25 grams) unsalted butter
- 4 tbs (60 ml) cherry conserve or jam
- Icing sugar (infused with a vanilla pod), for sprinkling
Grease and line a 8 inch (20 cm) loose-bottomed cake tin.
Thinly slice the eggplants.
Sprinkle with salt, put in a bowl, cover and weigh down.
Leave for 30 minutes.
Rinse the eggplant slices and pat dry.
Dust in the flour and then dip into the beaten eggs.
Heat a frying pan and add the olive oil.
When the olive oil is hot, add the eggplant slices, about 6 slices at a time, and fry for 2-3 minutes, turning once, until golden.
Drain on kitchen paper.
Melt the chocolate and butter together.
Place a layer of eggplant in the bottom of the prepared tin.
Spread over some of the chocolate mixture and then some cherry conserve.
Continue layering, ending with a chocolate layer.
Leave in a cool place, but not in the fridge, until the chocolate has set.
To serve, sprinkle with sifted icing sugar.
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