Lemon Broth With Eggplant Wontons

Name: Lemon Broth With Eggplant Wontons
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6 serving(s)
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

Submitted by Dienia B.

"Vegetarian times; love that magazine."

Download

Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 6

ingredients

WONTONS
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
BROTH
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

WONTONS:
Steam bell pepper and eggplant until tender, 8 minutes.
Transfer to a bowl; mash.
Add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper. Mix well.
Place 2 teaspoons filling in center of wonton wrapper.
Fold over edge; press edges; seal.
Continue with remaining wonton wrappers.
BROTH:
Bring water, vegetable broth, lemon juice, and lemon zest to a boil.
Boil 3 minutes.
Add snow peas, spinach, cilantro, and green pepper.
Turn off.
In another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.
Place 8 wontons and 1 cup broth to serve.