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Melanzane Alla Cioccolata (Chocolate Eggplants) Recipe

by Global Cookbook

Ingredients

1 kg Melanzane, cut in thin vertical slices Salt Flour 1 x Beaten Large eggs (up to 2) 1/2 x Lemon, grated lemon rind from 100 gm Sugar 50 gm Candied citrus, finely diced 30 gm Candied orange rinds, finely diced 30 gm Peeled almonds crushed

25 gm Semi-sweet chocolate chips 2 x Ameretto biscuts, crushed 2 tsp Cinnamon 1/2 lt Lowfat milk 100 gm Sugar 50 gm Bitter cocoa pwdr

Directions

1. Put some salt on the melanzane slices to remove the bitterness and leave them in a strainer for at least a couple of hrs. Rinse and dry them with a cloth. Dust with flour and then coat with beaten egg. Fry to a golden brown color and while still warm pass the slices in a coating made with the sugar, cinammon and lemon rind.
2. Prepare the sauce dissolving sugar and cocoa pwdr in warm lowfat milk and let boil on a gentle heat for 1/2 hour. Let cold.
3. Mix the biscuts, chocolate chips, almonds and candied fruit. Finally, in a covenient plate/baking dish or possibly similar, pour some chocolate sauce to cover the bottom. Then put a layer of melanzane, one of the candied fruit mix and one of chocolate sauce. Repeat 3 times ending with all the remaining chocolate sauce.
4. Cover with saran wrap and let stand in the fridge for at least one day.

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