Chocolate Eggplant, an original Italian recipe from the Amalfi Coast
Have you ever heard of chocolate eggplant? Well, there are some traditional recipes that not only deserve to be appreciated and loved but also passed down in order to preserve them for future generations; if you are used to reading about my Roman recipes, today I’m taking you to Campania to tell you about a very special, typical summer recipe: eggplants in chocolate.
This is a rich dish perfect to serve at gatherings which is (and used to be) prepared mostly for the feast of the Assumption on August 15 in the coastal region between Sorrento and Amalfi and is truly unique: the flavor of the eggplant goes perfectly with chocolate and helps to create one of the most unusual combinations ever.
It is said that the original recipe was invented by monks but over time it has been changed and today there are infinite varieties, from traditional to trendy.
Of course, if you’re not into baking eggplant and chocolate, I can only recommend the classic eggplant parmigiana (parmesan), by following the traditional recipe you can find here.
If you wanna try this chocolate eggplant, here is my very traditional version even though it features the use of sugar that wasn’t included at all in early versions of this recipe.
Ingredients for 1 medium baking tray
- 1.5kg of eggplant
- 650ml water
- 200g cocoa powder
- 200g candied orange peel
- 300g chopped dark chocolate
- 150g flour
- 200g chopped walnuts
- 200g pine nuts
- 600g sugar
- Strawberries for decoration
- Wash the eggplant and cut into slices, arrange in a colander, sprinkle with salt, cover and leave to rest for at least 1 hour.
- In the meantime prepare the chocolate cream by melting the sugar in 325ml of water, then add the dark chocolate and melt, mixing all the time so it doesn’t stick. In a bowl mix the remaining 325ml of water with the cocoa powder and flour, then add this mixture to the syrup and continue to cook on a low heat, mixing well.
- Rinse the salt off the eggplant and fry in sufficient boiling oil, then pat with kitchen towel and begin to assemble the dish by first spreading a layer of chocolate cream followed by a layer of eggplant covered by more cream, pine nuts, chopped walnuts and candied orange peel and continuing in this way until you have filled the baking dish and used up all the eggplant and cream.
- Chill in the fridge for at least 2 hours (preferably overnight if you want to do things properly) and serve at room temperature or cold decorated with strawberries.