Peking Raviolis With Eggplant

INGREDIENTS

INSTRUCTIONS

Slice eggplant in half lengthwise and cut off stems. Place face down
on a cookie sheet. Use non-stick spray if the sheet is not already  non
stick.  Bake for about 1 hour.  The eggplant should give to the touch.
Take  the eggplant out of the oven and allow to cool.  While they are
cooling mix the rest of the ingredients in a bowl to make a marinade.
When the eggplant is cool, they should be a bit shriveled. With a
spoon, scoop Out the insides into the marinade. Let sit for at least
15 minutes.  Pour the eggplant and marinade into a food processor to
puree for  about 30 seconds. The result should look totally inedible.
:-)  Fill a large stock pan with about 1.5 inches of water and set on
the  stove to boil.  If you are using wonton wrappers or ravioli
wrappers you can skip this  step. Take out two eggroll wrappers and cut
in even quarters.  Place out about 8 wrapper pieces on a flat clean
surface like a  cutting board. Spoon about 1/2 teaspoon of the eggplant
puree into  the middle of each wrapper. Dip your fingers into a bowl of
water and  run along two opposite edges of a wrapper or along all four
edges.  Take one corner and fold it over to the opposite corner forming
a  triangle. Carefully press the wet edges together to form a seal.
Place the triangular ravioli onto a rack to dry a bit and repeat the
process with the other seven wrappers.  If you put too much filling in
a wrapper, it will ooze out the edge.  Just make sure you press firmly
on that edge to force the filling out  all the way. You want the
wrapper edges touching each other so they  will form a seal.  If you
have a ravioli press, as sold at Chinese supply stores, follow  the
directions given with the press.  After filling eight raviolis, turn
them over on the drying rack and  repeat the process with eight more.
At this point, your water should be at a rolling boil and you can
carefully add the raviolis.  First stir the water in a circular  motion
with a slotted spoon. Place one ravioli on the spoon and  carefully
lower it into the water. Continue stirring until the  ravioli starts to
float. Add another ravioli. Don't add so many  raviolis that they crowd
each other in the pan. They should not touch  each other while cooking
or they might cook together.  The raviolis are cooked when they float
easily and are somewhat  transparent. The eggplant mixture will spread
in the wrapper a bit but  should not seep out if they were sealed well.
As they reach the floating stage, carefully lift the raviolis out of
the water with the slotted spoon and move them back to the drying
rack.  When the raviolis are dry again use a toothpick to connect the
two  opposite corners and place on a tray of lettuce or ornamental
cabbage  to serve. If you are not concerned with fat, you can lightly
coat a  plate with sesame or hot pepper oil and place the raviolis
directly  on the oil. They can be kept on a hot pad this way. Otherwise
eat  them immediately.  Source: Original recipe  Posted by
cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume  15 Issue
7] Feb. 7, 1995.  Individual recipes copyrighted by originator. FATFREE
Recipe  collections copyrighted by Michelle Dick 1995. Formatted by Sue
Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of
Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4693
Calories From Fat: 225
Total Fat: 24.6g
Cholesterol: 138.2mg
Sodium: 12855.8mg
Potassium: 3024.8mg
Carbohydrates: 935.6g
Fiber: 51.7g
Sugar: 17.3g
Protein: 165.7g