Eggplant Wonton Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
EGGPLANT-CAVIAR FILLING
1 each: Red bell pepper,
1 lbs: Eggplant,
Olive oil spray,
2 each: Jalapeno peppers, seeded &, minced
1/4 cup: Mixed fresh herbs,
5 each: Saffron threads, crushed
6 ounce: Extra-firm tofu, diced
Salt & pepper,
48 each: Round won ton wrappers,
BROTH
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,
Directions:
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, "Yamunas Table"
Source from luhu.jp
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, "Yamunas Table"
Source from luhu.jp