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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
- 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.
- 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.
- Place capers, tomatoes, remaining 3 Tbsp. oil and mint together in a small bowl and mix well. Season with salt and pepper.
- 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 195 | 67% |
| Total Fat 22.03g | 28% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 115mg | 5% |
| Potassium 110mg | 3% |
| Total Carbs 18.71g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.26g | 2% |
| Protein 4.73g | 8% |
