Melanzane e cioccolato alla Napoletana

"Eggplant in a dessert is only something I trust in the hands of the right pastry chef. Brooks Headley's version at Del Posto is utterly delicious. It's a Neopolitan dessert made of chocolate and eggplant cooked in a panini press and served with sheep’s milk ricotta stracciatella gelato, salt, and olive oil. It's simple and to the point."

"Melanzane e cioccolato is a special chocolate, eggplant, and ricotta gelato dessert at Mario Batali's four-star Italian restaurant. It's just what I love in a dish—something that challenges perception and teaches you something, while being wildly delicious."