Aubergine Wonton Soup Recipe - red bell pepper

Method

• Char pepper on all sides.
• Transfer to a covered bowl & set aside.
• Grill aubergines for at least 15 min.
• Rub off skins of both pepper & aubergine.
• Seed, devein & mince pepper.
• Cut aubergine lengthwise into 3/8" thick slices.
• Spray extra virgin olive oil on both sides.
• Grill slices until golden brown & cut into 1/4" dice.
• Combine in a bowl the aubergine, 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 extra virgin 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 min.
• Set aside covered.
• Place a soup pot over high heat.
• Add in stock & reduce it to 3 1/2 c..
• Lower heat & drop in carrots & cook 2 to 3 min.
• Add in snow peas & tomato & cook for 1 minute.
• Remove from heat; add in won tons, ginger & cilantro.
• Serve in shallow bowls, allowing 6 won tons to one person.
• Each serving canbe drizzled with extra virgin olive oil.
• Serve with Carrot Slaw & Pine Nut & Orange Wild Rice Salad for a lunch meal.