Ingredients
1 tablespoon vegetable oil
1 cup finely diced red bell pepper
1-1/2 pounds eggplant (2 medium), peeled and diced
2 hot chili peppers, seeded and finely diced
1 teaspoon grated fresh ginger
3 tablespoons minced cilantro
1-1/2 teaspoon toasted sesame seeds
1 teaspoon dark toasted sesame oil
Salt and pepper to taste
48 Wonton wrappers
6 cups vegetable broth
1 cup water
1/2 tablespoon finely grated lemon zest
4 teaspoons fresh lemon juice
1 cup fresh thinly sliced snow peas
1 tablespoons shredded cilantro
1 green chili pepper, seeded and thinly sliced crosswise
Preparation
Heat vegetable oil in a medium skillet, add red bell pepper and eggplants and stir-fry over medium-high heat until tender, about 6 minutes. Transfer to a bowl and coarsely mash with a fork. Add chili peppers, ginger, cilantro, toasted sesame seeds, dark sesame oil, and salt and pepper to taste.
Brush a wonton wrapper with water, place about 2 teaspoons eggplant filling in center and fold top edge over filling to meet bottom edge. Press edges to seal. Repeat with remaining filling and wonton wrappers.
In a large saucepan, combine broth, water, lemon zest and lemon juice, and bring to a boil. Reduce heat and simmer 3 minutes. Stir in snow peas and set aside off heat source.
Bring 1 quart water to a boil and add wontons, a few at a time, and cook until they float to surface, about 3 minutes. Cover and set aside.
To serve: Place 8 wontons and about 1 cup lemon broth in a shallow soup bowl. Garnish with cilantro, sliced chili pepper and a few drops toasted sesame oil.
