Eggplant Wonton Soup
Ingredients
filling:
1 each red bell pepper
1 pound eggplant
olive oil spray
2 each jalapeno peppers, seeded and minced
1/4 C.(s) mixed fresh herbs
5 each saffron threads, crushed
6 ounce(s) extra firm tofu, diced
salt and pepper
48 each round won ton wrappers
Broth:
5 C.(s) stock
2 each carrots, cut on the diagonal
24 each snow peas
2 each tomatoes, peeled, seeded and diced
1 each 1/2 ginger, sliced
24 large cilantro leaves, for garnish
1 Tbsp. extra virgin olive oil
Cooking Instructions
Char pepper on all sides. Transfer to a covered bowl and set aside. 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 thick slices. Spray olive oil on both sides. Grill slices till golden and cut into 1/4 dice. Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron and tofu. Season lightly. Place about 1/2 Tbls. 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 stock and reduce it to 3 1/2 C.. 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. Serve with carrot slaw and pine nut and orange wild rice salad for a lunch meal.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)