Parmigiana di Melanzane al Cioccolata
Yes, you read that title correctly. The recipe that follows is a sweet version of the better known melanzane parmigiana which layers aubergine/eggplant with parmesan, mozzarella and tomato sauce. This particular recipe originates from the Amalfi coast in Italy. In this instance the aubergine/eggplant is layered with a thick chocolate sauce (some versions contain a hefty whack of alcohol too) and a ‘stuffing’ of amaretti biscuits, almonds (Neil’s fruit of choice for the last podcast episode) and candied citrus. It is much nicer than it sounds!
Remember: aubergine/eggplant is a fruit. Repeat: aubergine/eggplant is a fruit.
This is adapted from a recipe I found on the La Cucina Italiana website. I was initially alarmed by the double frying of the aubergine/eggplant but actually the end result is not in the least bit greasy (although I will concede that this recipe is most definitely not suitable for anyone watching their weight!).
Ingredients (Serves around 8 people)
500g (2-3) aubergines/eggplant
Flaky sea salt for sprinkling, say 1-2 tbsp
200g caster sugar
250ml whole milk
125g dark chocolate, chopped into small pieces
50g unsweetened cocoa powder
30g + 50g plain flour
2 medium eggs
4-6 tbsp sunflower or vegetable oil, plus extra if required
50g Amaretti biscuits
30g flaked almonds
50g candied peel, diced
Method
Cut the ‘cheeks’ off the aubergines/eggplants then cut each fruit into 8mm slices (or thereabouts - you don’t want them too thin or too thick). Sprinkle the slices with salt and leave for one hour. This is an important stage as it will draw out some of the moisture but will also prevent the aubergine/eggplant from absorbing too much oil when it is cooked later.
While the aubergines/eggplants are sweating make the chocolate sauce. Place the sugar and 125ml of the milk in a saucepan over a low heat. Stir until the sugar has dissolved. Remove from the heat then add 100g of the dark chocolate and continue stirring until the chocolate has melted.
Sift the cocoa powder and 30g of the plain flour into a bowl. Gradually add the remaining 125ml milk and beat until smooth to eliminate any lumps. Pour this mixture into the saucepan containing the chocolate syrup stirring as you go. Return to a low heat then cook until thickened, stirring all the time. The idea is to create a thick but smooth sauce. If lumps appear you can either pass the sauce through a sieve or beat with an electric hand whisk. Allow to cool.
Rinse the aubergine/eggplant slices to remove the salt then dry thoroughly on a clean tea towel or kitchen towel. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Fry the slices in batches for a 2-3 minutes each side or until lightly golden, adding more oil between each batch if necessary. Drain on absorbent kitchen paper.
Place the remaining 50g flour on a plate and beat the eggs in a shallow dish. Heat another 2 tbsp of the oil in the same frying pan over a medium-high heat. Dip each slice of aubergine/eggplant first in the egg and then in the flour, shaking off any excess. Fry the coated slices in batches, adding more oil if necessary. Drain on more absorbent kitchen paper. The crucial thing here is to ensure that your aubergine/eggplant is thoroughly cooked - nobody wants a squeaky dessert!
To make the ‘stuffing’ place the amaretti biscuits in a small plastic bag then lightly beat with a rolling pin to coarsely crush them (you’re not looking for fine crumbs here so larger pieces are fine). Combine the crushed biscuits with the flaked almonds, diced candied citrus and remaining 25g dark chocolate, then prepare for assembly.
Take a medium-sized, shallow baking dish (as a guide, the one I used was 18 x 23 cm). Pour around a quarter of the sauce on the bottom of the dish then top this with a layer of the double fried aubergine/eggplant. Pour a quarter of the sauce over the sliced aubergine/eggplant then scatter with a third of the ‘stuffing’. Repeat this layering process with the remaining ingredients finishing with a layer of aubergine/eggplant topped with the last of the sauce. Reserve the last third of the ‘stuffing’.
Bake at 100℃ for 15 minutes. Some recipes I read skipped this stage (although I did ‘cook’ the dish as instructed I honestly can’t see why it is necessary as the aubergine should be thoroughly cooked before assembly.) Leave to cool then scatter with the remaining ‘stuffing’. Refrigerate until required.
