Chocolate Aubergines

This is surely another sweet rarity of the Amalfi Coast gastronomic tradition, whose original name was "melanzane dolci" (sweet aubergines), and was born in the Franciscan Convent de Polvica in Tramonti (nearby Salerno). The monks used to prepare fried aubergines covered by a strong sweet sauce. The recipe slowly spread among the regional religious communities, undergoing numerous changes, so that the aubergines were covered with a chocolate sauce and got the current name "Melanzane alla Cioccolata".

• 5 aubergines
• ½ Kg ricotta cheese
• 200 gr dark chocolate
• 300 gr sugar
• 50 gr pine kernels
• 200 gr macaroons
• 1 egg
• vanilla and cinnamon

Carefully wash the aubergines, cut in half lengthwise and make them boil in 2 litres of water and 300 gr of sugar. Once ready (the will come afloat) strain up and let them cool. Take out the pulp, that will be used to stuff.

Pour in a large mixing bowl and mix pulp, crumbed macaroons, ricotta cheese, pine kernels, agg and the spices.

Pre-heat oven to 280 degrees C. Stuff the aubergines and bake for about 20 minutes. Cook the chocolate in a bain-marie, stirring until melted and smooth.

When the 20 minutes are up, take the aubergines out the oven and cover with melted chocolate.

Serve them warm!

Stuffing

Preparation

Ingredients

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