Title: Eggplant Wonton Soup
Categories: Soup Lunch Brunch Vegetable
Yield: 8 Servings

EGGPLANT-CAVIAR FILLING
1		Red bell pepper
1	lb	Eggplant
		Olive oil spray
2		Jalapeno peppers, seeded & - minced
1/4	c	Mixed fresh herbs
5		Saffron threads, crushed
6	oz	Extra-firm tofu, diced
		Salt & pepper
48		Round won ton wrappers
BROTH
5	c	Stock
2		Carrots, cut on the diagonal
24		Snow peas
2		Tomatoes, peeled, seeded & - diced
1		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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