Baked Aubergines in Chocolate Recipe

Name: Baked Aubergines in Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 finger aubergines, washed; 5 tablespoons brandy; 17 ounces (500ml) double cream; 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped; 3 tablespoons sugar; 8 ounces (225 grams) ricotta cheese; 4 ounces (115 grams) candied fruits, roughly chopped; 1 tablespoon sugar; 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped; Fresh raspberries, to serve

Servings: persons

1
Fill a saucepan with boiling water and place a bamboo steamer over it.
2
Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened.
3
Remove from the heat and allow to cool.
4
To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat.
5
Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
6
Prepare the filling by mixing the ricotta with the candied fruits.
7
Sweeten with the sugar and mix in the chocolate.
8
Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta.
9
Fill each aubergine and arrange in a serving dish with the stalks sticking out.
10
Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
11
To serve, spoon onto a plate and serve with fresh raspberries.
12
(c) Jamie Oliver 2003

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 finger aubergines, washed, 5 tablespoons brandy, 17 ounces (500ml) double cream, 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped, and more.

Yes, Baked Aubergines in Chocolate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Aubergines in Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions