Eggplants in Chocolate Sauce Recipe

Ingredients

Serve 4

• 3 eggplants/aubergines, thinly sliced

• 1/2 cup/125 ml + 1 tbsp extra-virgin olive oil

• 1 onion, finely chopped

• 2 cups/200 g canned corn/sweet corn

• 1 tsp ground cinnamon

• 1 cup/250 ml Vegetable Stock (refer recipe)

• 1/3 cup/50 g finely chopped almonds

• 1 tbsp finely chopped parsley

• salt to taste

• 1 tsp freshly ground green peppercorns

• 1/3 cup/50 g unsweetened cocoa powder

• 1 tsp cornstarch/corn flour (optional)

Method:

1. Fry the eggplants in 1/2 cup (125 ml) of oil in a large frying pan over medium heat for 5-7 minutes, or until tender. Drain on paper towels.

2. Sauté the onion, corn, and cinnamon in the remaining 1 tablespoon of oil in a large frying pan over low heat for 5 minutes.

3. Pour in 3/4 cup (180 ml) of stock and add the almonds and parsley. Season with salt and green pepper and cook for 5 minutes.

4. Add the eggplants, cover, and cook for 5 minutes. Dissolve the cocoa in the remaining stock and stir into the eggplants.

5. Increase the heat and continue cooking for 5 minutes. If the sauce is too thin, thicken it with the cornstarch.

6. Transfer to a heated serving dish and serve hot.