Melanzane al Cioccolato
1 purple eggplant
Melted dark chocolate, maintained at 110°F (45°C)
Extra Virgin Olive Oil for frying
Kosher salt crystals
Peel the eggplant and cut out 12 “sticks” roughly two inches long and half an inch wide. Immerse them in salted cold water for one minute. Drain the sticks thoroughly to get all the water out. Cover them in flour and fry in a high-sided skillet, making sure the pieces are submerged in oil. Place the eggplant sticks on super absorbent paper towels to soak up the oil and stick a toothpick in each one. Cover them in the chocolate and garnish with a few salt crystals. Serve them warm.
Photo by: Sakis Lalas