Recipe Revisited: Crispy Chocolate Eggplant
I test out a traditional Italian indulgence
A while ago, we posted this Eggplant Chocolate Recipe by renowned Italian chef Massimiliano Alajmo. While a very popular Italian indulgence, the flavor combination is new to me. Eggplants in a dessert dish? Then again, anything fried and covered in chocolate is usually good in my book. I was so curious to test it out. While I had to make a few slight changes, I wasn’t disappointed. This recipe has me wanting to include fried eggplant in more recipes. Imagine topping it with ricotta cheese, candied oranges, sugar, cinnamon, toasted almonds, or even lemon zest. Below are the small changes I made to the recipe, as well as a few tips. The list could go on. Enjoy the slideshow where I discuss some of the things I learned along the way. —Sharon Beesley
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 into 1 inch by 1 inch cubes. 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, browing all the sides. Place the eggplant cubes on super absorbent paper towels to soak up the oil. Top each one with melted chocolate and garnish with a few salt crystals. Serve them warm.