Fried Eggplant with Coriander Seeds And Anchovies
| Yield: | 6 servings |
| Categories: |
| 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 |
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