Eggplant Wonton Soup



INGREDIENTS:

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

DIRECTIONS:

1. 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.
  
2. 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.
  
3. 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.
  
4. 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.
  
5. Serve with Carrot Slaw & Pine Nut & Orange Wild Rice
Salad for a lunch meal.



Eggplant Wonton Soup