Yield: 4 To 6
|1 kilograms||Melanzane; cut in thin vertical slices|
|1 \N||Beaten eggs (up to 2)|
|½ \N||Lemon; grated lemon rind from|
|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 \N||Ameretto biscuts; crushed|
|50 grams||Bitter cocoa powder|
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