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

Method

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.