Eggplant Wonton Soup

Directions

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 until golden and cut into ¼ inch dice.

Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron and tofu.

Season lightly.

Place about ½ tablespoons of filling in centre 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 3½ 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.