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Eggplant Wonton Soup Recipe
Serves 8
Ingredients: 1 red bell pepper
1 lb eggplant
Olive oil spray
2 jalapeno peppers, seeded and minced
1/4 cup mixed fresh herbs
5 saffron threads, crushed
6 oz extra-firm tofu, diced
Salt and pepper
48-round won ton wrappers
5 cups stock
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 tbsp extra-virgin olive oil
Instructions: 1. Char pepper on all sides.
2. Transfer to a covered bowl and set aside.
3. Grill eggplants for at least 15 minutes.
4. Rub off skins of both pepper and eggplant.
5. Seed, devein and mince pepper.
6. Cut eggplant lengthwise into 3/8-inch thick slices.
7. Spray olive oil on both sides.
8. Grill slices until golden and cut into 1/4-inch dice.
9. Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron and tofu.
10. Season lightly.
11. Place about 1/2 tablespoon of filling in centre of each won ton wrapper.
12. Brush the edges of the wrapper with water and press one edge over the other, forming a semi-circle.
13. Press tightly to seal the entire edge.
14. Repeat with remaining wrappers.
15. Lay a round of parchment paper in a steam basket.
16. Cover it with a single layer of won ton wrappers and spray with olive oil.
17. Top with a parchment round and continue to layer and spray won tons in between rounds of parchment.
18. Cover pot and steam over boiling water for 5 minutes.
19. Set aside covered.
20. Place a soup pot over high heat.
21. Add stock and reduce it to 3 1/2 cups.
22. Lower heat and drop in carrots and cook 2 to 3 minutes.
23. Add snow peas and tomato and cook for 1 minute.
24. Remove from heat; add won tons, ginger and cilantro.
25. Serve in shallow bowls, allowing 6 won tons per person. Each serving can be drizzled with olive oil.
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