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.

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