Baked Aubergines in Chocolate
- Level: Easy
- Yield: 6 servings
- Total: 3 hr 25 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 10 min
Ingredients
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
Filling:
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
Directions
- 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.
- To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
- 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