Name: Eggplant Wonton Soup
Ingredients: 1 Red bell pepper; 1 lb Eggplant; Olive oil spray; 2 Jalapeno peppers, seeded & minced; 1/4 c Mixed fresh herbs; 5 Saffron threads, crushed; 6 oz Extra-firm tofu, diced; Salt & pepper; 48 Round won ton wrappers; 5 c Stock; 2 Carrots, cut on the diagonal; 24 Snow peas; 2 Tomatoes, peeled, seeded & diced; 1 1/2" ginger, sliced; 24 lg Cilantro leaves, for garnish; 1 tb Extra-virgin olive oil

In its attempt to win a hearing, the contemporary pulpit has been guilty of depriving our generation of lasting joy. They have had the responsibility of feeding the people craving for solid meat, but perhaps not realizing what they are craving for, they have kept feeding them dessert. It may have given the people instant satisfaction, but it has left them unhealthy and not really able to be salt and light for Christ in this world.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Soups, Vegetables	8	Servings

INGREDIENTS

1		Red bell pepper
1	lb	Eggplant
		Olive oil spray
2		Jalapeno peppers, seeded & minced
1/4	c	Mixed fresh herbs
5		Saffron threads, crushed
6	oz	Extra-firm tofu, diced
		Salt & pepper
48		Round won ton wrappers
5	c	Stock
2		Carrots, cut on the diagonal
24		Snow peas
2		Tomatoes, peeled, seeded & diced
1		1/2" ginger, sliced
24	lg	Cilantro leaves, for garnish
1	tb	Extra-virgin olive oil

INSTRUCTIONS

EGGPLANT-CAVIAR FILLING
BROTH
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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