Chocolate Eggplant Chocolate Aubergine Recipes
FUDGY HIDDEN VEGGIE BROWNIES RECIPE BY TASTY
Here's what you need: eggplant, semisweet chocolate chip, unsweetened chocolate, maple syrup, vanilla extract, large eggs, superfine almond flour, dutch processed cocoa powder, kosher salt
Provided by Mercedes Sandoval
Categories Desserts
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces. Transfer to a steamer basket set over a large pot of simmering water, cover, and steam for 20 minutes, until the eggplant is very soft.
- Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate. Blend on high speed for 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
- In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
- Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
- Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
- Let cool for 20 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 5 grams, Protein 8 grams, Sugar 20 grams
BAKED AUBERGINES IN CHOCOLATE
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. This is an Italian pudding taught to me by my great friend Gennaro Contaldo - aubergines with chocolate sounds a bit strange, but it tastes fantastic. For this recipe my mate at the Chocolate Society in London recommended a 64 percent Maujari chocolate, which is made from a different bean to the 70 percent chocolate. If you can't get this, use best-quality cooking chocolate (70 percent cocoa solids).
Provided by Jamie Oliver
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.
- To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
- Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.
- Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
- To serve, spoon onto a plate and serve with fresh raspberries.
- (c) Jamie Oliver 2003
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