Yield: 4 To 6
| Measure | Ingredient |
|---|---|
| 1 kilograms | Melanzane; cut in thin vertical slices |
| \N \N | Salt |
| \N \N | Flour |
| 1 \N | Beaten eggs (up to 2) |
| ½ \N | 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 \N | Ameretto biscuts; crushed |
| 2 teaspoons | Cinnamon |
| ½ litre | Milk |
| 100 grams | Sugar |
| 50 grams | Bitter cocoa powder |
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