Chocolate Eggplants

Chocolate eggplants are a traditional Neapolitan dessert that combines the unexpected flavor of eggplants with the sweetness of chocolate and hazelnuts. Here is the recipe.

Ingredients

• 3 medium eggplants
• 150 g of sugar
• 150 g of dark chocolate
• 100 g of roasted hazelnuts
• Unsweetened cocoa powder as needed
• Cinnamon powder as needed
• Oil for frying as needed
• Flour as needed for breading
• 1 small glass of rum or liqueur of choice
• Grated orange zest (optional)

Preparation

1. Start by washing the eggplants, cut them into slices about half a centimeter thick and soak them in salted water for about an hour to remove bitterness.

2. In the meantime, toast the hazelnuts in the oven or in a pan, then let them cool and chop them coarsely.

3. Melt the dark chocolate in a double boiler or microwave and set it aside.

4. Drain the eggplants, squeeze out any excess water and dry them well with kitchen paper.

5. Coat them in the flour, shaking off the excess, and fry them in hot oil until golden. Drain them on paper towels to remove any excess oil.

6. In a bowl, mix the sugar with the cocoa, cinnamon and grated orange zest (if you are using this ingredient).

7. In a baking dish, create layers alternating the fried eggplant slices, the sugar and cocoa mix, the chopped hazelnuts, and a drizzle of melted chocolate.

8. Continue until all ingredients are used, finishing with a layer of chocolate.

9. Drizzle the chosen rum or liqueur over the top.

10. Let it rest in the refrigerator for at least 4 hours before serving, so that the flavors meld together well.

Curiosity

This dish encompasses the imagination and tradition of Campanian pastry, which loves to surprise with atypical combinations. Eggplant, in fact, is not typically a sweet ingredient, but in this case, it blends perfectly with the sweetness and intensity of the chocolate and hazelnuts, resulting in a unique and surprising dessert.