Chocolate Eggplant Dessert

Directions

1. Peel the eggplants and slice them lengthwise into 0.5 cm thick slices.
2. Place the slices in a colander, sprinkle with salt, and let them rest for 1.5 hours to remove bitterness.
3. Rinse and pat dry the eggplant slices.
4. In a saucepan, combine 500 g of sugar with 250 ml of water and bring to a boil until the sugar dissolves.
5. Add 200 g of chopped dark chocolate to the syrup and stir until melted.
6. In a separate bowl, mix 50 g of cocoa powder with 300 ml of water and 50 g of flour until smooth.
7. Combine the cocoa mixture with the chocolate syrup and cook until thickened.
8. Boil the eggplant slices in lemon water until tender. Drain and dry them gently.
9. In a bowl, mix ricotta cheese, 50 g of chopped dark chocolate, crushed amaretti cookies, candied fruit, pine nuts, almonds, vanillin, and the juice of 2 lemons to create the filling.
10. In a baking dish, layer eggplant slices, spread the ricotta filling, and drizzle with chocolate sauce. Repeat layers, finishing with chocolate sauce on top.
11. Chill in the refrigerator for at least 4 hours before serving.

Suggestions from Lucia

• Choose small, firm eggplants to ensure a tender texture after boiling.
• Let the dessert rest overnight in the refrigerator to enhance the melding of flavors.
• Use high-quality dark chocolate for a richer taste and smoother texture.

History of this Dish

Melanzane al cioccolato is a traditional dessert from the Campania region, particularly the Sorrento Peninsula and the Amalfi Coast. Its origins trace back to monastic communities, where eggplants were creatively used in sweet preparations. Over time, the recipe evolved, incorporating local ingredients like ricotta, chocolate, and candied fruits. Today, it's a cherished delicacy, especially during festive occasions like Ferragosto and local religious celebrations.