Friday, April 15, 2011

Chocolate Eggplant

1 eggplant
16 ounces dark chocolate
1 cup chopped toasted almonds
1 cup heavy cream
olive oil, for frying
all purpose flour, for dredging

Preparing the chocolate eggplant:
Thinly slice the eggplant. If it's bitter, place in a colander over a bowl, sprinkle sea salt over the top and allow to drain out the bitterness for about 30 minutes. Rinse and dry on paper towels.

Dredge eggplant slices in flour and deep-fry in very hot olive oil until brown on both sides. Remove to paper towels to drain.

Heat chocolate in a double boiler, and add cream. Stir until melted and glossy. Drizzle chocolate over the fried eggplant slices and scatter chopped toasted almonds over the top.


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