Eggplant Wonton Soup
Char pepper on all sides. Transfer to a covered bowl and set aside.
1 red bell pepper
1 pound eggplant
olive oil spray
2 jalapeno peppers, seeded and minced
1/4 cup mixed fresh herbs
5 saffron threads, crushed
6 ounces extra-firm tofu, diced
salt and pepper
48 round won ton wrappers
5 cups broth
2 carrots, cut on the diagonal
24 snow peas
2 tomatoes, peeled, seeded and diced
1 -1/2-inch ginger, sliced
24 large cilantro leaves, for garnish
1 tablespoon extra-virgin olive oil
Grill eggplants for at least 15 minutes. Rub off skins of both pepper and eggplant. Seed, devein and mince pepper. Cut eggplant lengthwise into 3/8-inch thick slices. Spray olive oil on both sides. Grill slices till golden and cut into 1/4-inch dice.
Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron and tofu. Season lightly. Place about 1/2 tablespoons of filling in center of each won ton wrapper. Brush the edges of the wrapper with water and 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 and spray with olive oil . Top with a parchment round and continue to layer and spray won tons in between rounds of parchment. Cover pot and steam over boiling water for 5 minutes. Set aside covered.
Place a soup pot over high heat. Add broth and reduce it to 3 1/2 cups. Lower heat and drop in carrots and cook 2 to 3 minutes. Add snow peas and tomato and cook for 1 minute. Remove from heat; add won tons, ginger and cilantro. Serve in shallow bowls, allowing 6 won tons to one person. Each serving can be drizzled with olive oil .
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