Eggplants and Chocolate
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Eggplants 6 of about 150 gr. each
Salt to taste
Ricotta cheese 200 gr.
Sugar 100 gr.
Bitter Chocolate a bar
Candied peel as required
Biscuits as required
Vanilla as required
Crumbed almond biscuits as required
Eggs 2
Almonds 40 gr.
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Wine Tips
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Salt to taste
Ricotta cheese 200 gr.
Sugar 100 gr.
Bitter Chocolate a bar
Candied peel as required
Biscuits as required
Vanilla as required
Crumbed almond biscuits as required
Eggs 2
Almonds 40 gr.
See our
Wine Tips
for your meals
Preparation Leave the eggplants under salt for about half an hour then rinse them and fry them. Let them drain until all the excess oil has gone. Prepare a mixture with the Ricotta, candied peels, beaten eggs, vanilla, the crushed almonds, the crumbed almond biscuits and the sugar (use as many biscuits as required to thicken the mixture). Melt the chocolate with a little milk.
Now prepare the oven dish as though it were the Parmigiano. Put the layers of eggplants with the mixture in between until the ingredients are finished but put the chocolate in the place of the tomato sauce. Put the rest of the chocolate on the top. Put the dish in the oven for about twenty minutes. Then let it cool. Keep it in the refrigerator and serve cold. The Chef's tips We recommend you drink a white wine such as the Falanghina with your dish. Curiosity This is a typical dish of the Almalfi coast and is prepared for a saint day in September
Now prepare the oven dish as though it were the Parmigiano. Put the layers of eggplants with the mixture in between until the ingredients are finished but put the chocolate in the place of the tomato sauce. Put the rest of the chocolate on the top. Put the dish in the oven for about twenty minutes. Then let it cool. Keep it in the refrigerator and serve cold.
