A recipe from Eric Bernardin the cerebral and creative blogger (and Bordeaux wine expert). He got it from another site that got it from chef Bruno Verjus.Well, I was not about to let this pass untested; after all, they are fiddling with the eggplant, the most revered of our Levantine vegetable!
It is simply roasted eggplant combined with a touch of (really good) dark chocolate and some nut oil. That’s it. Served on a crostini or with some grilled meat or whatever.
The recipe called for baking the eggplant first for an hour then charring it on the grill, which I thought was redundant; I simply grilled it (skin on) the way it is done in the Middle-East, then when it was soft and blackened all over, peeled it and drained it of its bitterness. Next I mixed it with a touch of melted chocolate and a few tablespoons of oil and added a dash of chile pepper.
Result: It was creamy, smooth, with a little smoky flavor and no detectable taste of cocoa. Great to play mystery ingredient with your guests.
I will be making this again. Bravo Bruno.
INGREDIENTS: 2 or 3 servings as an appetizer
- 1 large eggplant (after grilling, the meat would weigh about 170 g. or 7 oz)
- 10 g. of dark chocolate (at 70% or more) (about .4 oz)(about one tablespoon)
- dash of salt
- 2 or 3 tablespoons of nut oil, such as hazelnut, walnut or just a mild olive oil
- dash of cayenne (optional)
- Place the eggplant on the grill or roast (whole) in the oven till soft; run the broiler at the end to blacken it. Peel the eggplant and scoop out the meat; transfer to a sieve and let the juices drain for an hour.
- Melt the chocolate in the microwave for 30 seconds or less; add to the eggplant along with a dash of salt, cayenne (if desired) and oil. Press through the sieve to remove the seeds and transfer to a serving bowl. Serve with chips or pita or as a side to roasted or grilled meats.
Note: I loved it but my daughter did not.