Lemon-Infused Broth With Eggplant Wontons

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.