Lemon Broth With Eggplant Wontons
Recipe: #14097
August 30, 2014
Categories: Lemon Eggplant, Sunday Dinner, No Eggs, Non-Dairy, Vegetarian, more
"Vegetarian Times"
Original is 8 servings
Ingredients
- BROTH
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Nutritional
- Serving Size: 1 (1691.1 g)
- Calories 601.5
- Total Fat - 10.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 100.6 mg
- Sodium - 6958.6 mg
- Total Carbohydrate - 77 g
- Dietary Fiber - 4 g
- Sugars - 7.1 g
- Protein - 48.5 g
- Calcium - 90.7 mg
- Iron - 5.2 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.4 mg
Step by Step Method
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
Tips
No special items needed.
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