Yield: 8 servings
|1 each||Red bell pepper|
|Olive oil spray|
|2 eaches||Jalapeno peppers, seeded & minced|
|2 eaches||Carrots, cut on the diagonal|
|24 eaches||Snow peas|
|2 eaches||Tomatoes, peeled, seeded &|
|¼ cup||Mixed fresh herbs|
|5 eaches||Saffron threads, crushed|
|6 ounces||Extra-firm tofu, diced|
|Salt & pepper|
|48 eaches||Round won ton wrappers diced|
|1 each||1/2" ginger, sliced|
|24 larges||Cilantro leaves, for garnish|
|1 tablespoon||Extra-virgin olive oil|
Char pepper on all sides. Transfer to a covered bowl & set aside.
Grill eggplants for at least 15 minutes. Rub off skins of both pepper & eggplant. Seed, devein & mince pepper. Cut eggplant lengthwise into ⅜" thick slices. Spray olive oil on both sides.
Grill slices till golden & cut into ¼" dice.
Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron & tofu. Season lightly. Place about ½ tb of filling in centre of each won ton wrapper. Brush the edges of the wrapper with water & press one edge over the other, forming a semi-circle. Press tightly to seal the entire edge. Repeat with remaining wrappers.
Lay a round of parchment paper in a steam basket. Cover it with a single layer of won ton wrappers & spray with olive oil. Top with a parchment round & continue to layer & spray won tons in between rounds of parchment. Cover pot & steam over boiling water for 5 minutes. Set aside covered.
Place a soup pot over high heat. Add stock & reduce it to 3½ cups.
Lower heat & drop in carrots & cook 2 to 3 minutes. Add snow peas & tomato & cook for 1 minute. Remove from heat; add won tons, ginger & cilantro. Serve in shallow bowls, allowing 6 won tons to one person.
Each serving can be drizzled with olive oil.
Serve with Carrot Slaw & Pine Nut & Orange Wild Rice Salad for a lunch meal.
Yamuna Devi, "Yamuna's Table"