Lemon-Infused Broth With Eggplant Wontons Recipe

Name: Lemon-Infused Broth With Eggplant Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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
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
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.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Lemon-Infused Broth With Eggplant Wontons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Infused Broth With Eggplant Wontons

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