Fried eggplant with coriander seeds and anchovies

Yield: 6 servings

Measure Ingredient
12 \N Salt packed anchovies
\N \N (or 24 fillets packed in oil)
1 cup Milk
6 \N Tiny Japanese eggplants
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 \N Egg
¾ 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
\N \N (peeled; seeded, chopped tomatoes)
3 tablespoons Extra-virgin olive oil
10 \N 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. This recipe yields 6 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10 broadcast 06-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Similar recipes