Eggplant Tiramisu Recipe

Ingredients

Serve 6

• 2 lb/1 kg eggplants/aubergines, sliced

• 1/2-inch/1-cm thick lengthwise

• 1 tbsp coarse salt

• 2 cups/500 ml olive oil, for frying

• 3 cups/750 ml milk

• 2 egg yolks

• 3/4 cup/150 g granulated sugar

• 1/2 cup/75 g all purpose/plain flour

• 1 tsp vanilla extract

• generous 1/2 cup/100 g finely chopped candied peel

• 1/2 cup/75 g unsweetened cocoa powder

Method:

1. Place the eggplant in a colander and sprinkle with salt. Let stand for at least 1 hour. Drain and pat dry with paper towels. Butter a deep 8-inch (20cm) square dish.

2. Heat the oil in a large frying pan until very hot and fry the eggplants over medium heat for 5-7 minutes, or until tender. Drain well on paper towels.

3. Beat the egg yolks and 1/2 cup (100 g) of sugar in a large saucepan until pale and thick.

4. Mix in 1/3 cup (50 g) of flour until well blended. Pour in 2 cups (500 ml) of milk and the vanilla. Place the pan over low heat and cook, stirring constantly, for 10-15 minutes, or until thick. Remove from the heat and add the candied peel.

5. Mix the cocoa, remaining flour, and sugar in a small saucepan. Gradually mix in the remaining milk, beating constantly to prevent any lumps from forming.

6. Cook over low heat for about 10 minutes, stirring constantly, until the mixture thickens.

7. Spread a layer of custard on the bottom of the dish. Cover with a layer of eggplant and chocolate cream; Repeat this layering process until all the ingredients are in the dish. Refrigerate for 2 hours before serving.