Saturday, November 20, 2010

Melanzane al Cioccolato

Yes, that does mean eggplants and chocolate. When I mentioned this dessert to friends, reactions ran the gamut. My favorite response: "You have successfully made me gag, but if anyone could make chocolate and eggplant taste good, it would be you." Aw, thanks, Cathy.

Step one: peel and thinly slice your eggplants.
Step two: coat your slices with a thin layer of flour (I used 100% organic white whole wheat flour). Cook the eggplant in melted butter till they begin to soften and brown.

Step three: While still warm, dip each slice of eggplant in a mixture of sugar and ground cinnamon. Press gently to coat both sides. Set aside until ready to assemble.

Step four: Line the bottom and sides of the baking dish with slices of eggplant, arranging them so there are eggplant slices draping over the sides of the dish.

In the meantime, create the filling: ricotta cheese, ground cinnamon, 2 eggs, and crushed amaretti cookies.
Step five: Gently spread a layer of ricotta filling over the eggplant. Then sprinkle semi-sweet chocolate chips over the ricotta. Repeat the layering of eggplant, ricotta, and chocolate until your baking dish is full.

Step six: Fold the eggplant draped over the side of the dish inwards, like a package, to close the dessert. Bake in a 375 degree oven for 20 minutes.

Step seven: Let cool completely. Then unmold onto your serving platter. Sprinkle with powdered sugar to serve.


1 comment:

  1. Camilla, it came out so beautifully and sounds truly delicious! I'm trying to imagine what this tastes like, but can't wrap my brain around it. I guess I'm going to have to give it a try!



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