Melanzane al Cioccolato with a Twist

Ingredients

• 2 medium-sized eggplants 2 medium-sized eggplants
• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Pinch of sea salt Pinch of sea salt
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 18g
• Protein: 5g
• Fiber: 6g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.
3. 3.
   Drizzle the eggplant slices with olive oil and sprinkle with a pinch of sea salt.
4. 4.
   Roast the eggplant slices in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
5. 5.
   In a saucepan, melt the butter over low heat. Add the chopped dark chocolate and stir until melted and smooth.
6. 6.
   Stir in the heavy cream, ground cinnamon, and a pinch of sea salt. Continue stirring until the sauce is well combined and slightly thickened.
7. 7.
   Remove the roasted eggplant slices from the oven and arrange them on a serving platter.
8. 8.
   Drizzle the chocolate sauce over the eggplant slices, allowing it to cascade down the sides.
9. 9.
   Garnish with fresh mint leaves for a pop of color and added freshness.
10. 10.
    Serve the Melanzane al Cioccolato warm and enjoy!

Treat your ingredients with care...

• Eggplant — Make sure to choose firm and shiny eggplants without any blemishes. Salting the eggplant slices before roasting helps remove excess moisture and enhances their flavor.
• Dark chocolate — Opt for high-quality dark chocolate with a cocoa content of at least 70% for a rich and intense flavor.

Tips & Tricks

• For an extra touch of indulgence, sprinkle some crushed pistachios or toasted almonds over the chocolate sauce before serving.
• If you prefer a sweeter version, you can add a tablespoon of honey or maple syrup to the chocolate sauce.
• Serve the Melanzane al Cioccolato with a scoop of vanilla gelato or a dollop of whipped cream for a delightful contrast of temperatures and flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Serving advice

Serve the Melanzane al Cioccolato as a decadent dessert after a delicious Italian meal. It pairs wonderfully with a cup of freshly brewed espresso or a glass of sweet dessert wine.

Presentation advice

Arrange the roasted eggplant slices on a beautiful platter, drizzle the chocolate sauce over them, and garnish with fresh mint leaves. The contrasting colors of the dark chocolate and vibrant green mint leaves will make the dish visually appealing.