A layered pie of dark chocolate, fried aubergine slices, candied fruit and nuts. The outcome will surprise you with a soft delicious and perfectly balanced flavours. We should consider it as the sweet version of the classic aubergine-parmigiana
This aubergine and chocolate pie is typical of Campania region, Southern Italy, precisely from Amalfi Coast.
Among the many versions on the origin of this recipe, looks like it was created by monks of a monastery where they used to fry aubergines then seasoned with a sweet liqueur-like mixture.
It was only after the recipe became widespread that the monks’ liqueur sauce would be replaced by chocolate.
Serves: 6 (fills a Ø24 cm cake mould)| Preparation time: 30 mins | Cooking time: 1 hour
- Aubergine: 1 kg
- Dark chocolate: 200 g
- Sugar: 90 g
- Mixed nuts (almond, walnut): 180 g
- Candied fruit: about 60 g
- Full or skimmed milk: 100 ml
- Cocoa powder, unsweetened: to taste
- Cinnamon powder: to taste
- Lemon or Orange zest: 1
- Peanut oil for deep-frying, 1 lt
Peel and cut aubergine lengthwise at least ½ inch thick.
Heat peanut oil in a large frying pan. Fry aubergine slices a few at a time until golden brown, placing on a plate lined with kitchen rolls. Coat them in a mixture of unsweetened cocoa and cinnamon powder. Set aside.
Heat the milk in a saucepan, add sugar to stir until it dissolves, add grated dark chocolate, stir until you got an even texture.
If too liquid, add a little cornflour to thicken it, if too thick, a little more milk. As soon as the cream has a smooth texture, turn off the heat, let it cool down.
Preheat the oven to 150 C/ Gas 3/ 325 F.
Line a baking tray or a hinged mould with baking paper. Put a little chocolate cream on the bottom, then arrange a first layer of aubergine slices tightly stuck together, pour over the chocolate cream, a sprinkling of dried fruit, some candied fruit and the grated peel of citrus fruit until ingredients are finished. Top the last layer with chocolate cream, garnish with dried fruit.
Place in the preheated oven 10 minutes, then serve.