Chocolate Eggplant Delight (Melanzane al Cioccolato)
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 2 kg |
| Dark Chocolate | 200 g |
| Unsweetened Cocoa Powder | 100 g |
| Sugar | 500 g |
| All-purpose Flour | 50 g |
| Pine Nuts | 100 g |
| Sliced Almonds | 100 g |
| Candied Citron | 100 g |
| Water | 550 ml |
| Peanut Oil (or other vegetable oil) | As needed |
Instructions
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Prepare the Eggplants:
- Begin by thoroughly washing and drying the eggplants. Once they are clean, peel the eggplants and cut them into slices. Sprinkle a generous amount of coarse salt on top and allow them to sit for a few minutes to draw out excess moisture.
-
-
Prepare the Chocolate Syrup:
- In a saucepan, combine water and sugar, and cook over medium heat. Stir occasionally to dissolve the sugar, but be cautious not to let the mixture caramelize. Once the syrup is hot and fully combined, add the dark chocolate, finely chopped. Stir the mixture until the chocolate completely melts and blends with the syrup.
-
Add Cocoa Powder:
- Sift the unsweetened cocoa powder and add it to the chocolate mixture, continuing to cook until the mixture thickens to a creamy consistency. Once it reaches this stage, remove the saucepan from heat.
-
Fry the Eggplant Slices:
- After letting the eggplant slices sit for a few minutes with salt, rinse them thoroughly to remove excess salt. Pat the slices
