Eggplant Wonton Soup Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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"

Things You'll Need

  • 1ea Red bell pepper
  • 1lb Eggplant
  • Olive oil spray
  • 2ea Jalapeno peppers, seeded &
  • -- minced
  • 1/4c Mixed fresh herbs
  • 5ea Saffron threads, crushed
  • 6oz Extra-firm tofu, diced
  • Salt & pepper
  • 48ea Round won ton wrappers
  • 5c Stock
  • 2ea Carrots, cut on the diagonal
  • 24ea Snow peas
  • 2ea Tomatoes, peeled, seeded &
  • -- diced
  • 1ea 1/2" ginger, sliced
  • 24lg Cilantro leaves, for garnish
  • 1tb Extra-virgin olive oil

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