I’ve been dying to try out the seemingly bizarre combination of chocolate and aubergines for a few years now. This is a recipe from the Amalfi region in Italy, using steamed aubergines. There is also a fried aubergine with chocolate recipe which I’ll try out at a later date.
6 finger aubergines, keep the stalks on.
100g candied fruit (expensive ones if possible), diced
3 tablespoons of sugar
100g of dark chocolate, broken into pieces. Save a little to grate into the ricotta.
3 tablespoons of Southern Comfort
100g of double cream
Steam the aubergines for 15 minutes or so, until a fork easily pierces them.
In the meantime mix the ricotta with the diced candied fruit, a little grated chocolate and the sugar.
Make the sauce: warming the cream and Southern Comfort, then adding the chocolate.
Remove the aubergines from the steam and slit them down the middle on one side, just enough to make a little pouch for the stuffing.
Dust each aubergine inside with a little more sugar.
Put a large tablespoon of the ricotta stuffing in each aubergine.
Place on a dish and pour the chocolate sauce over.
Chill for a couple of hours then serve.
You can add some more diced candied fruit on top if you wish.
|Ratatouille with saffron, yoghurt and sumac
Eat with crusty bread or couscous.
I made this with a variety of sizes and types of peppers.
2 Romano peppers
2 red bell peppers
1 yellow bell pepper
6 baby sweet peppers
1 onion, sliced
3 cloves of garlic, minced
Salt, at least a tablespoon but keep tasting as you go along and add more if needed
Chopped herbs, marjoram and oregano
2 bay leaves, fresh if you can
A glug of Verjuice
2 tablespoon of capers
1 tablespoon of pickled green peppercorns (optional)
Preheat your oven to 180c.
Oil a baking tray with olive oil. Put all the peppers on it whole and roast for 15-20 minutes.
Take them out and strip of the skins, remove seeds and cut into 2cm strips.
In a heavy pan with a lid that can go in the oven, sweat the onion in the olive oil, do not let it burn, it should be soft.
Add the garlic, salt, herbs, verjuice.
Then add the pepper strips.
Put the lid on the pan and put it in the oven for about 45 minutes. The peppers should be soft and sweet.
Add the capers and peppercorns.
Serve with bread and goat’s cheese and a glass of Rosé.
Next Secret Garden Club 27th of May: Three sisters, corn, beans and squash. http://www.wegottickets.com/event/157920