Recipe courtesy of David Rocco
1 hr 20 min
20 min
4 servings


  • 2 eggplants, thinly sliced
  • Coarse sea salt
  • Extra-virgin olive oil, for deep frying
  • Flour, for dredging
  • 16 ounces or 1 pound bittersweet chocolate, cut into small pieces
  • 1 cup milk
  • 1/2 cup chopped toasted almonds


Prepare the eggplant by salting the slices and laying them in a colander for 30 minutes to sweat out any bitterness. Rinse and blot dry.

Heat at least 4 inches oil in a deep pot to 375 degrees F.

Dredge the eggplant slices in flour and deep-fry until golden brown. Avoid frying too many at once, as the temperature of the oil will drop causing the eggplant slices to become overly greasy and limp. Place the eggplant slices on paper towels to absorb the excess oil.

To melt the chocolate: Place the chocolate in a stainless steel bowl over a pot of simmering water. Whisk in the milk until the consistency of the chocolate becomes velvety.

Place the eggplant slices on a dish. Drizzle with the melted chocolate and sprinkle the toasted almonds on top. Let the eggplant sit at room temperature, before serving.


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