Eggplants are among the most versatile vegetables in the kitchen. You can find them in the famous pasta alla Norma or in Eggplant Parmesan; they can also be enjoyed marinated in oil or lightly grilled with a drizzle of olive oil. In short, eggplants can be served in many ways, all different but with one thing in common: they are typically savory dishes.
But what if we told you that eggplants can also be used in sweet recipes? It may sound surprising, but it’s true! Today, we’re showing you a dish suggested by our Cesarini Laura and Ettore from Sorrento: Chocolate Eggplants. You might be skeptical, but we encourage you to set aside your doubts and try this unique dessert: we’re sure it will win you over.
“This treat is tied to my fondest childhood memories. We never made it at home, but I used to enjoy it at a school friend’s house. Later, I began buying it at an old local pastry shop. When the pastry chef was about to retire after decades of work, he generously gave me the recipe, which I now share with you”.
Chocolate Eggplants are a traditional dessert from Campania, with origins claimed by both the Sorrentine and Amalfi coasts. They are usually prepared for festive occasions, especially the Assumption Day on August 15. The origins of “mulignana c’a’ ciucculata” go back centuries: even the Saracens in southern Italy during the 8th–9th centuries enjoyed sweet eggplants. A version closer to today’s recipe was served to monks in an old convent in Tramonti, where eggplants were sprinkled with a sweet liqueur later replaced by chocolate. The dessert’s spread was also thanks to the nuns of Santa Maria della Misericordia.
Now, let’s get to work and impress your guests with this dessert that combines two common ingredients rarely found together: eggplant and chocolate.
Chocolate Eggplants
The traditional Campania dessert, perfect for the holiday table
DifficultyMedium
Preparation time2h
Cooking time30m
€
CostMedium
Ingredients
- Servings for 10 slices:
- 5 eggplants, preferably similar in size (long black variety)
- 250 g well-drained cow ricotta
- 250 g granulated sugar
- 200 g toasted and ground almonds
- 100 g dark chocolate
- 1 medium egg
- 100 g candied citron, diced
- 50 g crushed amaretti cookies
- A knob of butter
- Cinnamon, salt, and rum to taste
Method
- Wash the eggplants, remove the stem and end, and cut them in half lengthwise. Scoop out the flesh and boil the hollowed halves in salted water with a tablespoon of sugar for 7–8 minutes. Drain and place them upside down on a rack to remove excess water.
- Repeat the process with the eggplant flesh, cut into small cubes. Drain and sauté in a pan with a knob of butter for a few minutes.
- Pass the ricotta through a sieve, finely crush the amaretti cookies, dice the candied citron, and melt the chocolate in a double boiler.
- Prepare the filling by mixing the eggplant flesh with ricotta, sugar, egg, almonds, amaretti, candied citron, melted chocolate, cinnamon, cocoa, and rum. Let the mixture rest in the fridge for about 30 minutes.
- Fill the eggplant halves generously with the mixture. Place them on a baking sheet lined with parchment paper and bake at 180°C (356°F) for about 30 minutes. Once cooled, sprinkle with sliced almonds and crushed pistachios. For an extra touch, drizzle with dark chocolate sauce.
- Serve cold, preferably the next day.
Experiences with a touch of chocolate
If you love chocolate, these experiences are perfect for you! Discover cooking classes, tours, and meals where chocolate makes a delightful appearance in a dish or preparation. From Torta Tenerina to Zuppa Inglese, and even Sicilian cannoli with chocolate chips, each experience offers a sweet surprise for chocolate lovers.
