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Chinese   -   Lemon Broth With Eggplant Wontons   adapted from Vegetarian Times

  • 1 Medium Bell Pepper -- Diced
  • 2 Medium Eggplant -- Diced
  • 2 Medium Jalapeno -- Chopped
  • 1 Teaspoon Ginger
  • 3 Tablespoons Cilantro -- Chopped
  • 1 Tablespoon Sesame Seeds -- Roasted
  • 1 Teaspoon Sesame Oil
  • Salt And Pepper -- To Taste
  • 48 Medium Won-Ton Wrappers
  • 6 Cups Vegetable Broth
  • 1 Cup Water
  • 1 Lemon Lemon Juice
  • 1 Cup Snow Pea Pods, Fresh -- Julienned
  • 1 Tablespoon Cilantro -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1/4 Teaspoon Sesame Oil
Directions Cook or steam bell pepper and eggplant for 8 minute or until very tender. Mash well. Add jalapenos, ginger, cilantro, sesame seeds, oil and salt and pepper. Combine well. Place 2 teaspoons of mixture into a wrapper and seal with water. In large soup pot, bring broth, water, and lemon juice to a boil. Boil 3 minute, turn off heat and add snow peas. Cook wontons in water until the float to the surface. Place wontons in bowl, cover with lemon broth, and garnish with cilantro, jalapeno and sesame oil.
Serves 4
Time to Make 0:00

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