Melanzane al Cioccolato (Chocolate Eggplant)
February 8, 2011 2:58PM
Chocolate eggplant at Wave, 644 N. Lake Shore. (Richard A. Chapman/Sun-Times)
Updated: February 11, 2011 5:09PM
MAKES 4 SERVINGS
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
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
