Melanzane alla cioccolata
Melanzane alla cioccolata are a traditional sweet from the Amalfi Coast, typical of Maiori. This surprising dish combines fried eggplants with a dark chocolate coating and candied citron, creating a fascinating contrast between the salty-bitter notes of the fried vegetable and the sweetness of the chocolate. A Campania excellence that represents the creativity of Southern Italian cuisine.
Preparation
- 1
Wash the eggplants and slice them to about 5-7 millimeters thickness, with or without skin according to local tradition.
- 2
Lightly salt the slices and let them rest for 20 minutes to eliminate excess moisture, then dry them with paper towels.
- 3
Heat the oil in a deep pan and fry the eggplants in batches until they become golden and crispy. Drain them on paper towels.
- 4
Meanwhile, finely chop the candied citron and set it aside.
- 5
Break the chocolate into pieces and melt it in a double boiler together with the butter and sugar, stirring until you obtain a smooth mixture.
- 6
Add the chopped candied citron to the melted chocolate and stir gently.
- 7
Arrange the fried eggplants on a serving plate or on a baking sheet lined with parchment paper, then generously cover them with the hot chocolate.
- 8
Let the dessert cool completely before serving, so that the chocolate solidifies.
- 9
Cut into portions and serve at room temperature as a dessert or like a local sfogliatella.
Chef's Tips
For optimal results, use young eggplants that are not too large, as they will have fewer seeds and a more delicate texture. The candied citron can be replaced with candied orange if you prefer.