Lemon Broth With Eggplant Wontons |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Vegetarian times; love that magazine. Ingredients:
1 cup red bell pepper, finely diced |
1 1/2 lbs eggplants, diced |
1 teaspoon ginger, grushed |
3 tablespoons cilantro, minced |
1/2 tablespoon sesame seeds, toasted |
1 teaspoon hot sesame oil |
salt |
pepper |
48 wonton wrappers |
1 cup water |
6 cups vegetable broth |
1 1/2 tablespoons lemon juice |
1/2 tablespoon lemon zest |
1/2 cup snow peas, julienned |
1/2 cup spinach, chiffonade |
1 tablespoon cilantro, julienned |
1 green pepper, thinly sliced crossways |
Directions:
1. WONTONS:.
2. Steam bell pepper and eggplant until tender, 8 minutes.
3. Transfer to a bowl; mash.
4. Add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper. Mix well.
5. Place 2 teaspoons filling in center of wonton wrapper.
6. Fold over edge; press edges; seal.
7. Continue with remaining wonton wrappers.
8. BROTH:.
9. Bring water, vegetable broth, lemon juice, and lemon zest to a boil.
10. Boil 3 minutes.
11. Add snow peas, spinach, cilantro, and green pepper.
12. Turn off.
13. In another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.
14. Place 8 wontons and 1 cup broth to serve.
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