How to Master Eggplant Chocolate Spread Technique

Eggplant Roasting Technique

Diamond scoring pattern for optimal caramelization and moisture release. This approach ensures maximum flavor development through proper surface area exposure.

Chocolate Integration Strategy

Temperature-specific melting and mixing method for smooth emulsion. This technique prevents separation while preserving chocolate's complex flavor compounds.

Flavor Balancing Process

Strategic spice and sweetener incorporation for complex profile development. This method creates harmony between bitter, sweet, and earthy elements.

Textural Perfection Approach

Extended processing with specific pattern for silky consistency. This approach ensures a spread with luxurious mouthfeel without graininess.

Baking Tips

Select eggplants that feel heavy for their size and have smooth, shiny skin for the best flavor

For a smoother spread, peel the eggplant before roasting, but leaving the skin on during roasting helps it cook evenly

The chocolate mixture will taste better if allowed to rest for a few hours or overnight as the flavors meld

Use high-quality chocolate (at least 70% cocoa) for the best depth of flavor

For a more intense chocolate experience, add an additional tablespoon of cocoa powder

The spread can be made up to 3 days ahead and stored in an airtight container in the refrigerator

If the spread becomes too firm in the refrigerator, let it sit at room temperature for 30 minutes before serving

For a spicier version reminiscent of Mexican mole, increase the cayenne pepper to 1/2 teaspoon

The spread can also be used as a unique dip for fruit, crackers, or as a filling for crepes

Using salted butter on the toast creates a perfect sweet-salty contrast with the chocolate spread

For a vegan version, ensure your chocolate is dairy-free and use coconut oil instead of butter

If you don't have a food processor, a blender will work, though you may need to add a tablespoon of liquid to help it blend smoothly

Eggplant Chocolate Toast

Name: Eggplant Chocolate Toast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: For the Eggplant Chocolate Spread:; 1 medium eggplant (about 1 pound); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips or chopped dark chocolate (70% cocoa or higher); 3 tablespoons unsweetened cocoa powder; 1/4 cup maple syrup (or honey); 2 tablespoons tahini (or almond butter); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of cayenne pepper (optional); 1 tablespoon espresso or strong coffee (optional); For the Toast:; 4 thick slices of artisanal bread (sourdough, brioche, or challah work well); 2 tablespoons butter (or coconut oil for vegan option); For Garnish:; Sea salt flakes; 2 tablespoons chopped hazelnuts or pistachios, toasted; Fresh berries (raspberries or strawberries work well); Mint leaves; Edible flowers (optional); 1 tablespoon orange zest; Light drizzle of olive oil (optional)

This surprising Eggplant Chocolate Toast creates an unexpected harmony between velvety roasted eggplant and rich chocolate elements. The crisp, artisanal toast provides the perfect foundation for a masterful spread where the eggplant's natural creaminess is transformed through careful preparation and thoughtful spicing. Notes of cinnamon, cocoa, and maple create a complex flavor profile reminiscent of Mexican mole, with the eggplant contributing earthy depth rather than distinct vegetable flavor. Perfect for adventurous brunches or sophisticated dessert appetizers, this conversation-starting toast pairs surprisingly well with both coffee and dessert wines. The natural richness of roasted eggplant provides a silky texture while eliminating the need for excessive butter or oils, making this an indulgent-tasting treat with unexpected nutritional benefits.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Eggplant Chocolate Spread:

1 medium eggplant (about 1 pound)

2 tablespoons olive oil

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips or chopped dark chocolate (70% cocoa or higher)

3 tablespoons unsweetened cocoa powder

1/4 cup maple syrup (or honey)

2 tablespoons tahini (or almond butter)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of cayenne pepper (optional)

1 tablespoon espresso or strong coffee (optional)

For the Toast:

4 thick slices of artisanal bread (sourdough, brioche, or challah work well)

2 tablespoons butter (or coconut oil for vegan option)

For Garnish:

Sea salt flakes

2 tablespoons chopped hazelnuts or pistachios, toasted

Fresh berries (raspberries or strawberries work well)

Mint leaves

Edible flowers (optional)

1 tablespoon orange zest

Light drizzle of olive oil (optional)

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Cut the eggplant in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.

Brush the cut sides of the eggplant with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.

Roast the eggplant for 30-35 minutes, until the skin is wrinkled and the flesh is very soft and collapsing.

Remove from oven and let cool until comfortable to handle, about 10 minutes.

Scoop out the flesh of the eggplant, discarding any large pockets of seeds, and place in a food processor.

In a microwave-safe bowl or using a double boiler, melt the chocolate chips until smooth, stirring every 20-30 seconds to prevent burning.

Add the melted chocolate, cocoa powder, maple syrup, tahini, vanilla extract, cinnamon, nutmeg, cayenne pepper (if using), and espresso (if using) to the food processor with the eggplant.

Process until very smooth and fully incorporated, scraping down the sides as needed, about 1-2 minutes.

Taste and adjust sweetness or spices as needed. Transfer to a bowl and refrigerate for at least 15 minutes to firm up slightly while preparing the toast.

Toast the bread slices to your preferred level of doneness. While still hot, spread with butter or coconut oil.

Once toast has cooled slightly, generously spread the eggplant chocolate mixture on each slice (about 2-3 tablespoons per slice).

Garnish with a light sprinkle of sea salt flakes, toasted nuts, fresh berries, mint leaves, edible flowers (if using), and orange zest.

If desired, finish with a very light drizzle of high-quality olive oil for an additional layer of complexity.

Serve immediately as a unique breakfast, brunch item, or sophisticated dessert.

Eggplant Chocolate Toast

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Eggplant Chocolate Spread Technique

Eggplant Chocolate Toast

Ingredients

Instructions