| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Japanese | Med01 | 6 | servings |
INGREDIENTS
| 12 | Salt packed anchovies | |
| (or 24 fillets packed in oil) | ||
| 1 | c | Milk |
| 6 | Tiny Japanese eggplants | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Egg | |
| 3/4 | c | Sparkling wine |
| 1 | c | Flour |
| 1 | tb | Finely-chopped scallions |
| 1 | tb | Crushed coriander seeds |
| 1 | tb | Chopped cilantro |
| 1 | ts | Sesame seeds |
| 6 | tb | Extra-virgin olive oil |
| 2 | tb | Capers |
| 1 | c | Tomato concassee |
| (peeled; seeded, chopped tomatoes) | ||
| 3 | tb | Extra-virgin olive oil |
| 10 | Mint leaves; cut chiffonade |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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