I know, many of you will wrinkle your noses just at the name of this recipe, Eggplants with Chocolate, the Amalfi Coast dessert, because I was very skeptical too, in fact, I didn’t want to hear about it until I dug in with a fork and tasted it.
An ancient dessert typical of the famous Amalfi Coast, so much so that it is made and consumed a lot during local festivals for the Assumption feast.
Legend has it that many years after its creation, the liqueur sauce covering the eggplants was replaced with chocolate.
Curious, right? Discover how to prepare eggplants with chocolate right after the photo, as always, but first, if you like chocolate, below I leave you other tasty ideas to use it!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplants with Chocolate
- 1.8 lbs black oval eggplants
- 3.5 oz dark chocolate
- 1.8 oz unsweetened cocoa powder
- 1.1 oz all-purpose flour
- 1.25 cups water (approximately)
- 1.25 cups sugar
- 1.8 oz almonds (mixed with chopped walnuts)
- to taste pine nuts
Preparation of Eggplants with Chocolate
To prepare eggplants with chocolate, first wash, trim, and peel the eggplants, then cut them into slices about 1/4 inch thick.
Then sprinkle them with coarse salt and place them in a colander to lose the bitterness for at least 30 minutes.
Meanwhile, place 1.25 cups of sugar with 0.85 cups of water in a saucepan and bring to a boil, cooking the syrup for a few minutes until it becomes thick but not caramel-colored.
Add the chopped chocolate to the syrup, stirring with a rubber spatula until it melts.
In a small bowl, mix the flour with the unsweetened cocoa powder and pour the remaining water over it, mixing well to dissolve everything and eliminate lumps.
Incorporate the unsweetened cocoa mixture into the melted chocolate in the saucepan and cook until it thickens.
While the chocolate sauce cools, rinse the eggplants and pat them dry with kitchen paper, then fry them in plenty of peanut oil.
They should be well golden, drain them on absorbent paper and let them cool.
Now you have everything ready to assemble the Eggplants with Chocolate, take a rectangular baking dish that can hold the eggplant slices without bending them and smear the bottom with chocolate sauce.
Make a layer of eggplants, sprinkle with coarsely chopped nuts and more chocolate sauce.
Continue until you finish the eggplants and distribute the remaining nuts on top, bake in a preheated static oven at 212°F for 15 minutes.
Remove from the oven, bring to room temperature, then store in the refrigerator for at least 2 hours before enjoying the Sweet Eggplant Lasagna.
I leave you my FACEBOOK PAGE if you want to be updated every day with my new recipe just leave a like.
On INSTAGRAM or even on PINTEREST you will find all my recipes. You can also subscribe to our YOUTUBE channel to see our videos.
No variations in the ingredients except for the addition of chopped candied citron and crumbled amaretti in each layer during the preparation of the Sweet Eggplant Lasagna.
So proceed as per the recipe, adding crumbled amaretti in each layer along with candied citron in the quantity you prefer, cover the dish with plastic wrap and place in the refrigerator to rest for at least 2 hours.
How to Store Sweet Eggplant Lasagna
You can store it in the refrigerator well covered with plastic wrap for 4 days.
Other Recipes
If you want to see other types of recipes you can return to HOME.
