Melanzane alla cioccolata (chocolate eggplants)
4 To 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Melanzane; cut in thin vertical slices |
| Salt | ||
| Flour | ||
| 1 | Beaten eggs (up to 2) | |
| ½ | Lemon; grated lemon rind from | |
| 100 | grams | Sugar |
| 50 | grams | Candied citrus; finely diced |
| 30 | grams | Candied orange rinds; finely diced |
| 30 | grams | Peeled almonds crushed |
| 25 | grams | Semi-sweet chocolate chips |
| 2 | Ameretto biscuts; crushed | |
| 2 | teaspoons | Cinnamon |
| ½ | litre | Milk |
| 100 | grams | Sugar |
| 50 | grams | Bitter cocoa powder |
Directions
CHOCOLATE SAUCE
Put some salt on the melanzane slices to remove the bitterness and leave them in a strainer for at least a couple of hours. Rinse and dry them with a cloth. Dust with flour and then coat with beaten egg. Fry to a golden color and while still hot pass the slices in a coating made with the sugar, cinammon and lemon rind.
Prepare the sauce dissolving sugar and cocoa powder in hot milk and let boil on a gentle heat for ½ hour. Let cool.
Mix the biscuts, chocolate chips, almonds and candied fruit. Finally, in a covenient plate/baking dish or similar, pour some chocolate sauce to cover the bottom. Then put a layer of melanzane, one of the candied fruit mixture and one of chocolate sauce. Repeat 3 times ending with all the remaining chocolate sauce.
Cover with saran wrap and let stand in the fridge for at least one day.
Posted to CHILE-HEADS DIGEST V4 #040 by Alberto Chinali <chinali@...> on Jul 25, 1997