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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 06-08-1998 Recipe by: Mario Batali
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|Serving Size: 1 Serving (752g)|
|Recipe Makes: 6|
|Calories from Fat: 786 (74%)|
|Amt Per Serving||% DV|
|Total Fat 87.4g||117 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 28.8g|
|Cholesterol 77.8mg||24 %|
|Sodium 186.3mg||6 %|
|Potassium 1618.2mg||43 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 32g|
|Protein 24.1g||34 %|
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Calories per serving: 1058
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