Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------EGGPLANT-CAVIAR FILLING-----------------------
1 ea Red bell pepper
1 lb Eggplant
Olive oil spray
2 ea Jalapeno peppers, seeded
-- minced
1/4 c Mixed fresh herbs
5 ea Saffron threads, crushed
6 oz Extra-firm tofu, diced
Salt pepper
48 ea Round won ton wrappers

---------------------------BROTH--------------------------------
5 c Stock
2 ea Carrots, cut on the diagonal
24 ea Snow peas
2 ea Tomatoes, peeled, seeded
-- diced
1 ea 1/2" ginger, sliced
24 lg Cilantro leaves, for garnish
1 tb Extra-virgin olive oil

Char pepper on all sides. Transfer to a covered bowl set aside.
Grill eggplants for at least 15 minutes. Rub off skins of both pepper
eggplant. Seed, devein mince pepper. Cut eggplant lengthwise into
3/8" thick slices. Spray olive oil on both sides. Grill slices till
golden cut into 1/4" dice.

Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron
tofu. Season lightly. Place about 1/2 tb of filling in centre of
each won ton wrapper. Brush the edges of the wrapper with water
press one edge over the other, forming a semi-circle. Press tightly
to seal the entire edge. Repeat with remaining wrappers.

Lay a round of parchment paper in a steam basket. Cover it with a
single layer of won ton wrappers spray with olive oil. Top with a
parchment round continue to layer spray won tons in between
rounds of parchment. Cover pot steam over boiling water for
5 minutes. Set aside covered.

Place a soup pot over high heat. Add stock reduce it to 3 1/2 cups.
Lower heat drop in carrots cook 2 to 3 minutes. Add snow peas
tomato cook for 1 minute. Remove from heat; add won tons, ginger
cilantro. Serve in shallow bowls, allowing 6 won tons to one person.
Each serving can be drizzled with olive oil.

Serve with Carrot Slaw Pine Nut Orange Wild Rice Salad for a lunch
meal.

Yamuna Devi, "Yamuna's Table"

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