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Eggplant CannoliFrom Italian Cooking and Living, June/July 2005
1 orange
1 eggplant
2 teaspoons olive oil, plus extra
2 tablespoons sugar, plus extra
8 ounces ricotta
2 ounces semi-sweet chocolate, finely chopped
2 ounces dark chocolate
2 ounces milk chocolate
1⁄2 cup heavy cream
Grate the zest of 1⁄2 the orange, and set aside. Thinly slice the other half, and reserve for garnish. Slice the eggplant into 1⁄8-inch thick rounds, and set aside. In a skillet over medium-high heat warm 2 teaspoons of olive oil. Add the eggplant rounds flat to the skillet, lightly sprinkle with sugar, and cook until soft and golden on both sides, about 4 minutes. (Repeat the warming of the oil with every batch of eggplant rounds). Remove from the skillet, and set aside.
In a bowl, combine the ricotta with 2 tablespoons of sugar, the semi-sweet chocolate and the orange zest. Distribute the ricotta filling among the surface of the eggplant rounds, fold the corners up to form cannoli, and set aside to drain on paper towels.
In a saucepan over low heat, combine the dark and milk chocolate, and allow to melt. Whisk in the heavy cream, raise the heat, and cook until a creamy sauce forms. Remove from the heat, and keep warm.
To serve, place the cannoli in pairs on individual plates, and drizzle with the chocolate cream sauce. Garnish with the reserved orange slices. Serves 8
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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