Baked Aubergines in Chocolate

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