Fried Eggplant With Coriander Seeds And Anchovies
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

12 fillets salt packed anchovies
1 cup milk
6 small tiny japanese eggplants
1/4 teaspoon salt -- to taste
1/4 teaspoon freshly-ground black pepper -- to taste
1 large 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
3 tablespoons extra-virgin olive oil
10 pieces mint leaves -- cut chiffonade
 

Preparation:

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)