Chocolate Aubergines

Name: Chocolate Aubergines (Melanzane e Cioccolato)
Cuisine: Italian
Ingredients: 2 teaspoons cocoa powder; 200 g (7 oz) plain chocolate; 2 tablespoons Strega liqueur; 120 ml (4 fl oz) double cream; Olive oil for frying; 50 g (2 oz) fresh breadcrumbs, soaked in 2 tablespoons of milk; 2 tablespoons plain flour 4 eggs, beaten; 2 tablespoons plain flour 4 eggs, beaten; 1 large aubergine, weighing about 300 g (11 oz); 1 tablespoon Strega liqueur or Marsala (or some other sweet liqueur); 1 tablespoon Strega liqueur or Marsala (or some other sweet liqueur); ½ teaspoon cinnamon; 1 tablespoon Strega liqueur or Marsala (or some other sweet liqueur); 100 g (4 oz) candied peel, finely chopped; 25 g (1 oz) walnuts, toasted and finely chopped; 50 g (2 oz) fresh breadcrumbs, soaked in 2 tablespoons of milk; 50 g (2 oz) pine kernels, toasted and finely chopped

Melanzane e Cioccolato

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This intriguing recipe comes from the Amalfi coast and is very popular in the towns of Positano, Minori and Ravello. This version is from the family of Gennaro Contaldo, my valuable assistant, who comes from Minori.

Ingredients

1 large aubergine, weighing about 300 g (11 oz)
2 tablespoons plain flour 4 eggs, beaten
Olive oil for frying

Europe
Italy
Positano
Minori
Ravello
Dessert
Vegetarian
Mediterranean

Method

Mix all the ingredients for the filling together and set aside.

To make the chocolate sauce, put all the ingredients in a bowl set over a pan of barely simmering water and leave until the chocolate begins to melt. Remove from the pan of water and stir until the chocolate has melted and the sauce is smooth.

Slice the aubergine very thinly lengthways, about 2 mm <