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Melanzane al Cioccolato (Chocolate Eggplant)

Chocolate eggplant Wave 644 N. Lake Shore. (Richard A. Chapman/Sun-Times)

Chocolate eggplant at Wave, 644 N. Lake Shore. (Richard A. Chapman/Sun-Times)

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Updated: February 11, 2011 5:09PM


2 or 3 small eggplants, very thinly sliced

1 teaspoon salt

¼ cup extra virgin olive oil

1 cup all-purpose flour

2 eggs, lightly beaten

12 ounces dark chocolate chips

½ cup heavy cream

1 tablespoon unsalted butter

6 tablespoons candied orange peel

1 tablespoon coco nibs or ½ teaspoon unsweetened cocoa powder

4 tablespoons pine nuts, toasted

2 tablespoons confectioners’ sugar

1 pint dark chocolate gelato

Salt eggplant slices and place in colander for 45 minutes to drain. Rinse thoroughly and pat completely dry.

Heat oil in a large frying pan over medium-high heat. Dredge each piece of eggplant in flour, then egg, shaking off excess. When oil is sizzling, fry eggplant in batches until golden brown, flipping halfway through (about 3 minutes total per batch).

Drain eggplant on paper towels; let cool to room temperature.

Meanwhile, make sauce by slowly melting chocolate, heavy cream and butter in a double boiler over medium heat. Do not let boil.

Spoon about 1 tablespoon of warm chocolate sauce on each of four individual plates. Place a slice of eggplant on top. Drizzle with chocolate sauce and begin layering eggplant napoleon-style, four slices high, ending with a whirl of chocolate sauce on top.

Sprinkle with candied orange peel, cocoa nibs or cocoa powder and toasted pine nuts. Dust with confectioners’ sugar, and serve alongside a scoop of dark chocolate gelato.

Adapted fromKristine Subido, Wave

Nutrition facts per serving: 1,082 calories, 64 g fat, 28 g saturated fat, 156 mg cholesterol, 130 g carbohydrates, 84 g sugars, 17 g protein, 1,085 mg sodium, 17 g fiber

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