Aubergines with Chocolate: The Original Recipe

We usually think of chocolate as belonging exclusively to the sweet world, but savoury chocolate recipes can be just as intriguing and delicious. If you’re looking for an original and unexpected idea to impress your guests, you need to try Amalfi Coast chocolate aubergines—a dessert so surprising it will leave everyone speechless!

Chocolate Aubergines: History and Origins

This unusual pairing is not a modern fad. Among the traditional recipes of the Amalfi Coast, you’ll find the sweet aubergine parmigiana, a dessert reinterpretation of the classic savoury dish, typical of the town of Maiori.

The origins are uncertain: some say the recipe was created by monks; others claim it was gifted by Augustinian nuns to a noblewoman after childbirth. What we do know for sure is that this dessert is traditionally prepared for the Feast of the Assumption (Ferragosto)—but it’s so irresistible that Neapolitan tables often feature it from early summer, as soon as aubergines come into season!

Sweet Aubergine Parmigiana Recipe

Let’s be clear: the authentic Neapolitan recipe calls for frying, not baking. You might find online versions that skip this step, but the true secret lies in the contrast between the crisp aubergine slices and the soft, velvety chocolate cream. Trust us and light the hob—you won’t regret it!

• Serves: 6
• Prep time: 60 minutes + 4 hours chilling
• Difficulty: Easy

Ingredients

• 3 aubergines
• 230 ml milk
• 50 g sugar
• 100 g Venchi dark chocolate
• 30 g Venchi cocoa powder
• 100 g plain flour
• Vegetable oil for frying
• Flaked almonds
• 10 amaretti biscuits

Preparation

1. Prepare the aubergines: Wash, dry, and slice lengthways into 0.5 cm slices. Place in a colander, cover with coarse salt and leave to rest for 30 mins to release excess water. Rinse off the salt and pat dry.
2. Dust each slice in flour and deep-fry in hot oil until golden and crispy. Drain and let cool.
3. Make the chocolate cream: In a saucepan, whisk sugar, cocoa and milk (add gradually), and cook gently until thickened. Remove from heat, add chopped dark chocolate and stir until silky smooth.
4. Assemble the dessert: In a large dish, layer aubergine slices with generous layers of chocolate cream, sprinkling with flaked almonds and crumbled amaretti between layers.
5. Refrigerate for at least 4 hours. Remove 15 minutes before serving.

Serving & Storage Tips

• Cut into squares, serve like a savoury parmigiana, topped with extra almonds and amaretti for crunch.
• Keeps in the fridge for up to 2 days in an airtight container. To prevent the chocolate cream from dulling, press cling film directly onto the surface.