Baked Aubergines in Chocolate

2015-06-07
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Ingredients

  • 12 finger aubergines, washed
  • 5 tablespoons brandy
  • 17 ounces (500ml) double cream
  • 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped
  • 3 tablespoons sugar
  • 8 ounces (225 grams) ricotta cheese
  • 4 ounces (115 grams) candied fruits, roughly chopped
  • 1 tablespoon sugar
  • 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped
  • Fresh raspberries, to serve

Method

Step 1

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.

Step 2

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.

Step 3

Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.

Step 4

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.

Step 5

To serve, spoon onto a plate and serve with fresh raspberries.

Step 6

(c) Jamie Oliver 2003

Leave a Reply

Your email address will not be published. Required fields are marked *