2 eggplants, thinly sliced
Coarse sea salt
Flour for dredging
Extra virgin olive oil, for deep frying
16 ounce bittersweet chocolate, cut into small pieces (450g)
1 cup milk (240ml)
1/2 cup toasted almonds, chopped (120ml)
To start your Chocolate Eggplant:
Prep the eggplant by salting the slices and laying them in a colander for 30 minutes to sweat out any bitterness. Rinse and blot dry.
Dredge eggplant slices into flour and deep-fry in extra virgin olive oil set at 375 degrees Fahrenheit. Avoid frying too many at once, as temperature of the oil will drop causing eggplant slices to become overly greasy. Absorb excess oil by placing eggplant slices on paper towels.
To melt chocolate, place it in a stainless steel bowl over a pot of simmering water. Whisk in milk until the consistency of the chocolate becomes velvety.
Place eggplant slices on a dish. Drizzle with melted chocolate and sprinkle toasted almonds on top. Let sit at room temperature before serving.
