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chocolate eggplant (chocolate aubergine)
2 tablespoons vegetable oil, or as needed
1 eggplant with ends trimmed, cut lengthwise into 1/4 inch slices
8 ounces semisweet chocolate, chopped
Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.
chocolate eggplant (chocolate aubergine), recipe
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