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  Recipe Home » Soups » Eggplant Wonton Soup
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  Eggplant Wonton Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 223
Ingredients:

MMMMMEGGPLANTCAVIAR FILLING

1 each Red bell pepper
1 lb Eggplant
Olive oil spray
2 each Jalapeno peppers, seeded & - minced
1/4 cup Mixed fresh herbs
5 each Saffron threads, crushed
6 oz Extra-firm tofu, diced
Salt & pepper
48 each Round won ton wrappers

MMMMMBROTH

5 cup Stock
2 each Carrots, cut on the diagonal
24 each Snow peas
2 each Tomatoes, peeled, seeded & - diced
1 each 1/2" ginger, sliced
24 large Cilantro leaves, for garnish
1 tbsp Extra-virgin olive oil
Instructions:
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
3/8" thick slices. Spray olive oil on both sides. Grill slices till
golden & cut into 1/4" dice.

Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron &
tofu. Season lightly. Place about 1/2 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 3 1/2 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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