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Lemon Broth With Eggplant Wontons

Here's how you make Lemon Broth With Eggplant Wontons
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  • Servings: 8
  • Prep: 2h
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 cup red bell pepper, finely diced
  • 1 1/2 pounds eggplant, diced
  • 1 teaspoon fresh ginger, crushed
  • 3 tablespoons fresh cilantro, minced
  • 1/2 tablespoon sesame seeds, toasted
  • 1 teaspoon hot sesame oil
  • Salt
  • Pepper
  • 48 wonton wrappers
  • BROTH
  • 1 cup water
  • 6 cups vegetable broth
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon lemon zest
  • 1/2 cup snow peas, julienned
  • 1/2 cup fresh spinach, chiffonade
  • 1 tablespoon fresh cilantro, julienned
  • 1 green bell pepper, thinly sliced crossways
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: WONTONS: Steam bell pepper and eggplant until tender, 8 minutes. Transfer to a bowl; mash. Add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper. Mix well.

  • Step 2: Place 2 teaspoons filling in center of wonton wrapper. Fold over edge; press edges; seal. Continue with remaining wonton wrappers.

  • Step 3: BROTH: Bring water, vegetable broth, lemon juice, and lemon zest to a boil. Boil 3 minutes.

  • Step 4: Add snow peas, spinach, cilantro, and green pepper. Turn off.

  • Step 5: In another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.

  • Step 6: Place 8 wontons and 1 cup broth to serve

We hope you enjoy this recipe!

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