These historical cookies are actually a variation of Italian meat cookies, but adapted by the poorer classes who couldn't afford the requisite meat. It might sound like a strange concept, but eggplants and chocolate make the perfect pair!
Watch the Pasta Grammar video where we make this recipe here:
Makes about 10 cookies.
For this recipe, you will need:
1 medium eggplant
4 large eggs
7 1/2 tbsp (110g) unsalted butter
6 tsp. milk, plus some extra for the dough (see below)
7/8 cups (180g) sugar, plus 3 tbsp for the filling
2 cups (250g) all-purpose flour, plus extra for dusting
3/4 cup (100g) almonds
2.5 oz. (75g) dark chocolate
1/2 tsp. vanilla extract
Cinnamon to taste
Grated lemon zest to taste
Powdered sugar for topping
Preheat an oven to 370 degrees F (185 C).
Cut the eggplant in half, lengthwise. Score the inside with a paring knife and bake for about 30 minutes or until tender. Remove and let cool.
Crack two eggs into a large mixing bowl. Separate the other two eggs and add the yolks into the bowl as well. Discard the remaining egg whites or save them for use elsewhere. Place 2 tbsp (30g) butter and 2 tsp. milk into a small, microwave-safe dish. Microwave it on high until the butter is mostly melted. Remove it and stir to finish melting the butter. Let it cool for a minute or two before adding into the eggs.
Whisk the eggs and butter together. Then, add the sugar and whisk until very well-mixed. Gradually add the flour while mixing it in by hand. If, after incorporating all the flour, the dough is very dry you can add a spoonful or two of milk to help bring it together.
Once a solid dough has formed, transfer it onto a clean work surface and knead until it is uniform. Gather it into a ball, wrap tightly in plastic wrap, press it into a puck and place it in the fridge.
Place the almonds into a small skillet over medium heat and toast them, stirring or tossing them frequently. Remove them from the heat as soon as you can smell them. Place into a blender or food processor, along with about 1/3 of the chocolate and blend them into a coarse powder. Transfer into a mixing bowl.
Use a spoon to scoop out the "meat" of the eggplant (discarding the skin) and mince it until almost a paste. Add this into the bowl with the almond mix.
Place the remaining butter in a small microwave-safe dish with 2 tsp. milk. Microwave as above, until the butter is mostly melted. Remove and stir to finish the melting. Add this into the mixing bowl.'
Repeat those steps to microwave and melt the remaining chocolate, along with 2 tsp. of milk. Add the melted chocolate into the bowl.
Mix all together, along with 3 tbsp. sugar, the vanilla extract, and cinnamon/lemon zest to taste.
Preheat an oven to 370 degrees F (185 C).
Time to roll the dough! On a lightly floured surface, use a rolling pin to roll out the dough until it is about 1/8-inch thin. Dust with flour as necessary to prevent sticking and carefully flip the dough over from time to time. Patch up any holes or tears as you go.
Use a jar or cup lid to press as many circular discs of dough as you can fit. They should be about 3-4 inches in diameter. Gather up the remaining scraps, wrap in plastic again and refrigerate.
Place a heaping tbsp. of filling on half of the discs. Place the free, remaining discs on top and use a fork and your fingers to securely press the edges shut. Cut a small slit in the top for air to escape and arrange on a parchment paper-lined baking sheet.
Repeat with the remaining dough until you have made as many cookies as possible.
Bake for 15 minutes, or until the cookies begin to brown on the edges. Let cool completely before dusting with powdered sugar and serving. Store in an airtight container for up to a week.
Buon appetito!