Chocolate Eggplant Chocolate Aubergine Food

BAKED AUBERGINES IN CHOCOLATE

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

MOROCCAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 200°C.
• Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
• Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
• Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
• In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
• Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
• Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
• Bake for 25-30 minutes, until golden and tender.
• Serve with the tomato and cucumber salad and fresh crusty bread.
• Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

CHOCOLATE EGGPLANT (CHOCOLATE AUBERGINE)

Steps:

• Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
• Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
• Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.

CHOCOLATE EGGPLANT (CHOCOLATE AUBERGINE)

Steps:

• Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
• Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
• Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.

AUBERGINE OR EGGPLANT SALAD

Steps:

• Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
• Allow the skin to turn black so as to give a smoky flavour to the salad.
• Skin aubergines while still hot and chop in small pieces.
• Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
• Garnish with olives and pepper rings.
• Serve with roast meat, and grilled or fried fish or as appetizer.
• Serves six.