Eggplant wonton soup

Yield: 8 servings

Measure Ingredient
1 each Red bell pepper
1 pounds Eggplant
Olive oil spray
2 eaches Jalapeno peppers, seeded & minced
5 cups Stock
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

EGGPLANT-CAVIAR FILLING

BROTH

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"

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