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Рецепт Fried Eggplant With Coriander Seeds And Anchovies
by Global Cookbook

Fried Eggplant With Coriander Seeds And Anchovies
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  Порций: 6

Ингредиенты

  • 12 x Salt packed anchovies (or possibly 24 fillets packed in oil)
  • 1 c. Lowfat milk
  • 6 x Tiny Japanese eggplants Salt to taste Freshly-grnd black pepper to taste
  • 1 x Egg
  • 3/4 c. Sparkling wine
  • 1 c. Flour
  • 1 Tbsp. Finely-minced scallions
  • 1 Tbsp. Crushed coriander seeds
  • 1 Tbsp. Minced cilantro
  • 1 tsp Sesame seeds
  • 6 Tbsp. Extra-virgin extra virgin olive oil
  • 2 Tbsp. Capers
  • 1 c. Tomato concassee (peeled, seeded, minced tomatoes)
  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 10 x Mint leaves cut chiffonade

Инструкции

  1. Rinse anchovies and soak in lowfat milk overnight, or possibly at least 3 hrs. 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.
  2. Heat 6 Tbsp. oil in a 12- to 14-inch skillet over medium-high heat till smoking. Dredge eggplants in batter and cook 5 to 6 pcs at a time till golden on both sides. Drain on paper towels and season while still warm.
  3. Place capers, tomatoes, remaining 3 Tbsp. oil and mint together in a small bowl and mix well. Season with salt and pepper.
  4. To serve, arrange 2 eggplant pcs on each plate with 3 Tbsp. tomato mix. Place 3 anchovy fillets over top and serve with lemon wedge.
  5. This recipe yields 6 servings.