Eggplant Wonton Soup
Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.
Yield
8 servingsPrep
40 minCook
?Ready
?Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Eggplant caviar filling | |||
| 1 | each |
sweet red bell peppers
|
|
| 1 | pound |
eggplant
|
|
| 1 | x |
olive oil
spray |
*
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| ¼ | cup |
mixed herbs
fresh |
* |
| 5 | each |
saffron threads
crushed |
*
|
| 6 | ounces |
tofu
extra-firm, diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 48 | each |
wonton wrappers
round |
*
|
| Broth | |||
| 5 | cups |
stock
|
|
| 2 | each |
carrots
cut diagonally |
|
| 24 | each |
snow pea pods
|
*
|
| 2 | each |
tomatoes
seeded, diced |
|
| ½ | inch |
ginger
sliced |
*
|
| 24 | large |
cilantro
for garnish |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Eggplant caviar filling | |||
| 1 | each |
sweet red bell peppers
|
|
| 453.6 | g |
eggplant
|
|
| 1 | x |
olive oil
spray |
*
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| 59 | ml |
mixed herbs
fresh |
* |
| 5 | each |
saffron threads
crushed |
*
|
| 173.4 | ml/g |
tofu
extra-firm, diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 48 | each |
wonton wrappers
round |
*
|
| Broth | |||
| 1.2 | l |
stock
|
|
| 2 | each |
carrots
cut diagonally |
|
| 24 | each |
snow pea pods
|
*
|
| 2 | each |
tomatoes
seeded, diced |
|
| 0.5 | inch |
ginger
sliced |
*
|
| 24 | large |
cilantro
for garnish |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
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.
