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This recipe originated in the monastery of
Tramonti in the mountains above the Amalfi Coast town of Maiori.
During the Middle Ages, the monks dipped their eggplant in a
liqueur mixed with herbs, spices and sugar. When chocolate was
brought to Europe from the New World in the 16th century, the
Amalfi people started dipping their eggplant in chocolate.
Today the tradition continues with delicate this melanzane al
cioccolato. This is one of the recipes featured on the Cooking
Chocolate tour by Cooking Vacation.
Click
here to read our story.
Melanzane al Cioccolato
2 to 3 small eggplants
12 ounces of semi sweet chocolate, melted
4 tablespoons of coarsely chopped pignoli nuts
6 tablespoons of candied orange peel
Slice the eggplant very thin.
Drag each piece through flour and egg and
deep fry until golden brown.
Drain and let cool.
While the eggplant is cooling, slowly melt
the chocolate in a double-boiler.
Mix in the nuts and orange.
Layer the eggplant in a medium size baking
platter.
After the first layer is made, continue layering by alternating
eggplant with chocolate.
The combination of chocolate, eggplant,
orange and pignoli nuts will surprise you
Compliments of cooking-vacations.com. |
