Melanzane Alla Cioccolata (Chocolate Eggplants)

4 To 6

Try this Melanzane Alla Cioccolata (Chocolate Eggplants) recipe, or post your own recipe for Melanzane Alla Cioccolata (Chocolate Eggplants)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Melanzane Alla Cioccolata (Chocolate Eggplants) Ingredients

1 kg Melanzane; cut in thin	30 g Peeled almonds crushed
Salt	25 g Semi-sweet chocolate chips
Flour	2 Ameretto biscuts; crushed
1 Beaten eggs (up to 2)	2 ts Cinnamon
1/2 Lemon; grated lemon rind	CHOCOLATE SAUCE
100 g Sugar	1/2 l Milk
50 g Candied citrus; finely diced	100 g Sugar
30 g Candied orange rinds; finely	50 g Bitter cocoa powder

Instructions for Melanzane Alla Cioccolata (Chocolate Eggplants)

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 1/2 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 on Jul 25, 1997

Main Ingredient: VegetablesCuisine: Uncategorized