Lemon Broth with Eggplant Wontons

1 medium bell pepper, diced
2 medium eggplant, diced
2 medium jalapeño, chopped
1 teaspoon ginger
3 tablespoons cilantro, chopped
1 tablespoon sesame seeds, roasted
1 teaspoon sesame oil
salt and pepper, to taste
48 medium won-ton wrappers
6 cups vegetable broth
1 cup water
1 cup lemon juice
1 cup snow pea pods, fresh, julienned
1 tablespoon cilantro, chopped
1 medium jalapeño, chopped
1/4 teaspoon sesame oil

Cook or steam bell pepper and eggplant for 8 minute or until very tender. Mash well. Add jalapeños, ginger, cilantro, sesame seeds, oil and salt and pepper. Combine well.

Place 2 teaspoons of mixture into a wrapper and seal with water.

In large soup pot, bring broth, water, and lemon juice to a boil. Boil 3 minute, turn off heat and add snow peas. Cook wontons in water until the float to the surface.

Place wontons in bowl, cover with lemon broth, and garnish with cilantro, jalapeño and sesame oil.

Serves 4

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