Baked Aubergines in Chocolate
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed[ as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. This is an Italian pudding taught to me by my great friend Gennaro Contaldo – aubergines with chocolate sounds a bit strange, but it tastes fantastic. For this recipe my mate at the Chocolate Society in London recommended a 64 percent Maujari chocolate, which is made from a different bean to the 70 percent chocolate. If you can't get this, use best-quality cooking chocolate (70 percent cocoa solids).]
- 12 finger aubergines, washed
- Chocolate sauce:
- 5 tablespoons brandy
- 17 ounces (500ml) double cream
- 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped
- 3 tablespoons sugar
- 8 ounces (225 grams) ricotta cheese
- 4 ounces (115 grams) candied fruits, roughly chopped
- 1 tablespoon sugar
- 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped
- Fresh raspberries, to serve
Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.
Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.
Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
To serve, spoon onto a plate and serve with fresh raspberries.
(c) Jamie Oliver 2003
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