Fried Eggplant With Coriander Seeds And Anchovies

Serving Size : 6
Ingredients

for prepare Fried Eggplant With Coriander Seeds And Anchovies

:

Amount	Measure	Ingredient - Preparation Method
12		salt packed anchovies
or 24 fillets packed in oil fried eggplant with coriander seeds and anchovies
1	cup	milk
6		tiny japanese eggplants
salt to taste freshly-ground black pepper to taste fried eggplant with coriander seeds and anchovies
1		egg
3/4	cup	sparkling wine
1	cup	flour
1	tablespoon	finely-chopped scallions
1	tablespoon	crushed coriander seeds
1	tablespoon	chopped cilantro
1	teaspoon	sesame seeds
6	tablespoons	extra-virgin olive oil
2	tablespoons	capers
1	cup	tomato concassee
peeled seeded, chopped tomatoes fried eggplant with coriander seeds and anchovies
3	tablespoons	extra-virgin olive oil
10		mint leaves - cut chiffonade

Rinse anchovies and soak in milk overnight, or at least 3 hours. Remove fillets from bone and pat dry. Split eggplants lengthwise and sprinkle with salt and pepper. In a mixing bowl, whisk together egg and wine. Stir in flour, scallions, coriander seeds, cilantro and sesame seeds and season with salt and pepper. Heat 6 tablespoons oil in a 12- to 14-inch skillet over medium-high heat until smoking. Dredge eggplants in batter and cook 5 to 6 pieces at a time until golden brown on both sides. Drain on paper towels and season while still hot. Place capers, tomatoes, remaining 3 tablespoons oil and mint together in a small bowl and mix well. Season with salt and pepper. To serve, arrange 2 eggplant pieces on each plate with 3 tablespoons tomato mixture. Place 3 anchovy fillets over top and serve with lemon wedge. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10)

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