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EGGPLANT WONTON SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -------EGGPLANT-CAVIAR
FILLING------------------
1 ea Red bell pepper
1 lb Eggplant
Olive oil spray
2 ea Jalapeno peppers, seeded &
-- minced
1/4 c Mixed fresh herbs
5 ea Saffron threads, crushed
6 oz Extra-firm tofu, diced
Salt & pepper
48 ea Round won ton wrappers
-----BROTH-----
5 c Stock
2 ea Carrots, cut on the diagonal
24 ea Snow peas
2 ea Tomatoes, peeled, seeded &
-- diced
1 ea 1/2" ginger, sliced
24 lg Cilantro leaves, for garnish
1 tb Extra-virgin olive oil
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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