Melanzane al cioccolato

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[[File:Melanzane_al_cioccolato.png|thumb|{{lang|it|Melanzane al cioccolato}} with various toppings]]

[[File:Melanzane_al_cioccolato.png|thumb|{{lang|it|Melanzane al cioccolato}} with various toppings]]

'''{{lang|it|Melanzane al cioccolato}}''' ({{literally|chocolate aubergines}}) is an [[Italian cuisine|Italian]] [[dessert]] made with fried eggplants and chocolate.{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} The dish is popular along the [[Amalfi Coast]], but is almost completely unknown elsewhere.{{Sfnp|Segan|2015|p=[https://archive.org/details/oxfordcompaniont0000unse_t7v7/page/366/mode/2up 366]}}

'''{{lang|it|Melanzane al cioccolato}}''' ({{literally|chocolate aubergines}}) is an [[Italian cuisine|Italian]] [[dessert]] made with fried [[eggplant]]s and [[chocolate]].{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} The dish is popular along the [[Amalfi Coast]], but is almost completely unknown elsewhere.{{Sfnp|Segan|2015|p=[https://archive.org/details/oxfordcompaniont0000unse_t7v7/page/366/mode/2up 366]}}

Numerous distinct versions exist across the region.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}} In a basic preparation, eggplant slices are coated in flour and fried, before being [[Dredging (cooking)|dredged]] in eggs and flour for a second fry. The dish is constructed by layering the eggplant slices with chocolate and fillings such as pine nuts, [[candied fruit]]s (particularly [[citron]]), raisins, and almond pieces. It is typically served chilled or at room temperature.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}}{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} In some modern preparations, a lighter dessert is made by baking, boiling, [[Poaching (cooking)|poaching]] or grilling the eggplant.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}} Alternative fillings include [[ricotta]] or sponge cake, and [[Jordan almonds]] have been used as a topping.{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} Because the dish takes a long time to prepare, {{lang|it|melanzane al cioccolato}} is almost always homemade and rarely sold commercially.{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}}{{Sfnp|Scicolone|2001|p=[https://archive.org/details/italianholidayco0000scic/page/278/mode/2up 278]}}

Numerous distinct versions exist across the region.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}} In a basic preparation, eggplant slices are coated in flour and fried, before being [[Dredging (cooking)|dredged]] in eggs and flour for a second fry. The dish is constructed by layering the eggplant slices with chocolate and fillings such as pine nuts, [[candied fruit]]s (particularly [[citron]]), raisins, and almond pieces. It is typically served chilled or at room temperature.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}}{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} In some modern preparations, a lighter dessert is made by baking, boiling, [[Poaching (cooking)|poaching]] or grilling the eggplant.{{Sfnp|Segan|2011|p=[https://archive.org/details/dolciitalyssweet0000sega/page/148/mode/2up 148]}} Alternative fillings include [[ricotta]] or sponge cake, and [[Jordan almonds]] have been used as a topping.{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}} Because the dish takes a long time to prepare, {{lang|it|melanzane al cioccolato}} is almost always homemade and rarely sold commercially.{{Sfnp|Schwartz|1998|p=|pp=[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 399]–[https://archive.org/details/naplesattablecoo0000schw/page/398/mode/2up 400]}}{{Sfnp|Scicolone|2001|p=[https://archive.org/details/italianholidayco0000scic/page/278/mode/2up 278]}}