Eggplant Chocolate or Melanzane Al Cioccolato

Eggplant Chocolate or Melanzane Al Cioccolato
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.3
  • Total Fat: 17.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.5 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Eggplant Chocolate or Melanzane Al Cioccolato calories by ingredient
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Introduction

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Number of Servings: 8

Ingredients

    2 Sm Whole Eggplants
    Kosher Salt
    2 1/2 C Splenda
    1 C Water
    7 Ozs Dark Chocolate, Lindt 70% Cocoa Extra Fine
    3 1/2 Ozs Cocoa, sifted
    1/4 C Amaretto Liqueur
    1 1/4 C Cold Water
    1 Tbsp Flour, sifted
    Canola Oil, as needed
    1/4 C Pine Nuts (pignolia), toasted and chopped
    1/4 C Almond Slivers, toasted and chopped
    1/4 C Glazed Diced or Candied Citron or Crystallized Ginger or Any Dried Fruit, chopped

Directions

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Eggplant with chocolate are a typical dish of Campania, a very special dish from the turning and spot on. Eggplant with chocolate, are usually prepared during the holidays, especially for August, and being a very ancient dish, prepared originally by the monks, has undergone several variations with over the years.

Serving Ideas: A popular variant of eggplant to chocolate, is to fry them after they have been dipped in beaten egg and flour. and after, you go through a mixture of sugar, cinnamon and grated lemon rind. Very often the cream to the chocolate is made with the milk and the addition of amaretti (I used Amaretto Liqueur) the preparation is very common.

Cuisine: Italian

Categories: Cost: $$ or medium, Dessert, Level of Difficulty: Medium

1. Wash, dry and peel the eggplants. Cut into about -inch thick slices. Sprinkle with the coarse salt and put in a colander with a plate on top to weight in down. Leave for at least an hour and a half.
2. TO PREPARE CHOCOLATE CREAM: in a pan combine Splenda and water, bring to a boil, stirring, until the Splenda is completely dissolved. Lower temperature and cook a few minutes till is becomes a syrup, being careful not to caramelize, then add the chopped chocolate and stir until melted.
3. Place cocoa and cold water in a bowl, stir and add the flour, mix until it is thick with no lumps. Add the mixture of cocoa and flour in chocolate syrup, cook until all is thick, then turn off the heat.
4. After the hour and a half, rinse the eggplant, dry and fry in oil, until golden brown, then place them on paper towels so the excess oil is absorbed.
5. Pour a little of the chocolate cream in the bottom of a baking dish, begin to arrange the slices of eggplant next to each other to form a first layer and cover with the chocolate cream.

6. Sprinkle with a few pine nuts, almonds and candied citron, then create another layer until all the ingredients are used, finish with a layer of chocolate cream and sprinkle with a few pine nuts, almonds and candied citron. Bake for 15 minutes in a preheated oven set at 215F, then serve.


Number of Servings: 8

Recipe submitted by SparkPeople user CHUCKLES0719.

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