All the fillings and condiments of a cannoli but with eggplant.
1 large eggplant, sliced into rounds, 1/4” thick
1/4 cup butter, softened
1 cup water
1/2 cup cocoa powder
1 cup sugar
1/8 teaspoon salt
1/2 cup water
2 oz. semi sweet chocolate, chopped
1/2 cup 35% whipping cream
1 cup ricotta
1/2 cup candied lemon peel
1/4 teaspoon cinnamon
1/4 cup sliced almonds, toasted
1/2 cup amaretto cookies, crushed
In a non-stick pan over medium-high heat, add butter. Add slices of eggplant do not overcrowd. Cook for about one to two minutes or until golden. Turn to fry the other side, add two tablespoons of water, and cover. Cook for two to three minutes. Remove to a plate when soft and golden, and set aside. Repeat until all of the eggplants are cooked.
Chocolate Sauce and Filling
In a medium pot, add cocoa, sugar, and salt. Whisk, breaking up any clumps. Place the pot over medium heat and add water, whisk. Cook for about four to seven minutes, whisking occasionally.
Add semi-sweet chocolate and cream, whisk and continue to cook until the chocolate has melted and the texture is smooth. Set aside.
In a bowl, combine ricotta, lemon peel, and cinnamon. Set aside.
Assemble and Serve
To plate, drizzle chocolate sauce on the plate, pooling in the center. Add one piece of eggplant, and top with a little more chocolate sauce. Dollop one tablespoon of the ricotta mixture on the eggplant. Add another layer of eggplant and repeat the step until there are three pieces of eggplant. Top with chocolate sauce, sliced almonds, and crushed amaretto cookies.