*  Exported from  MasterCook  *
 
                            EGGPLANT WONTON SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------EGGPLANT-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
 
   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.
   
   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.
   
   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.
   
   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.
   
   Serve with Carrot Slaw & Pine Nut & Orange Wild Rice
   Salad for a lunch meal.
   
   Yamuna Devi, “Yamuna’s Table”
  
 
 
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