Chocolate Eggplant Dessert

Directions

1. Peel the eggplants and slice them lengthwise into 0.5 cm thick slices. Sprinkle with salt and let them drain in a colander for 30 minutes.
2. Rinse and pat dry the slices. Fry them in hot oil until golden, then set them on paper towels to absorb excess oil.
3. In a bowl, combine ricotta, 200 g of sugar, and melted dark chocolate until smooth and creamy.
4. In a serving dish, layer the eggplant slices and spread the ricotta-chocolate mixture between them, creating a lasagna-style structure.
5. Sprinkle the top layer with the remaining sugar and decorate with chopped candied fruit.
6. Refrigerate the dessert for at least 6 hours or overnight to allow the flavors to meld.

Suggestions from Lucia

• Choose young, firm eggplants to avoid bitterness and reduce seed content.
• Use high-quality ricotta and dark chocolate for the best flavor contrast.
• Let the dessert rest overnight for a richer, more harmonious taste.

History of this Dish

Melanzane al cioccolato is a historic dessert from the Amalfi Coast, especially associated with Ferragosto celebrations in Campania. It may sound unusual, but this dish dates back to monastic kitchens where friars experimented with local ingredients. Fried eggplant, commonly used in savory dishes, found its place in sweets when paired with rich ricotta, dark chocolate, and vibrant candied fruit. The result is a decadent treat that defies expectations and reflects the culinary creativity of southern Italy.