Vegetables Chocolate Eggplant

Eggplant with Chocolate? Yes, You Can! How to Make Tempting Vegetables from La Caravella in Amalfi

copertina melanzane al coccolato la caravella

Fried twice after dredging in flour and covered in a delicious chocolate sauce with the addition of candied fruits: Antonio Dipino's chocolate eggplant is a recipe all about contrasts, ready to be replicated at home.

Ingredients for 4 people

  • 2 long eggplants
  • 2 egg whites
  • Extra virgin olive oil, as needed
  • 100 g all-purpose flour
  • 200 g lemon and orange zest
  • 50 g pine nuts

For the chocolate sauce

  • 50 g cocoa powder
  • 180 g 70% dark chocolate
  • 50 g cornstarch
  • 500 g fresh milk
  • 125 g sugar

For the orange cream

  • ½ liter milk
  • 4 egg yolks (from eggs of approximately 70 g each)
  • 125 g sugar
  • 50 g cornstarch
  • 1 lemon zest and 1 orange zest


Peel and slice the eggplants very thinly and soak them in brine for 30 minutes. Cook the cream in a non-stick saucepan, combining all the ingredients (as above) with the blanched milk; bring the cream to a low flame at the beginning of boiling, then let it cool.

For the chocolate sauce, cook all the previously mixed ingredients in a double boiler over low heat, then let it cool in the fridge.

Squeeze the eggplant slices well with your hands and lightly dredge them in flour; fry, coat again in flour and beaten egg white, and fry for the second time. Finally, let them dry on a paper towel.

Arrange 1 slice of eggplant on a plate, spread the cream, add the mixed zest (cut into cubes) and the pine nuts; roll everything up like a roll and cover with the chocolate sauce.

Garnish with dehydrated orange slices at 60°C (140°F) and edible flowers. Serve with a spoon.

It is recommended to pair with orange ice cream with "Concierto" liqueur poured over the top.


La Caravella

Via Matteo Camera, 12, 84011 Amalfi SA

Phone: 089 871029


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