Lemon Broth With Eggplant Wontons

• 1 cup red bell pepper, finely diced
• 1 12 lbs eggplants, diced
• 1 teaspoon ginger, grushed
• 3 tablespoons cilantro, minced
• 12 tablespoon sesame seeds, toasted
• 1 teaspoon hot sesame oil
• salt
• pepper
• 48 wonton wrappers
• 1 cup water
• 6 cups vegetable broth
• 1 12 tablespoons lemon juice
• 12 tablespoon lemon zest
• 12 cup snow peas, julienned
• 12 cup spinach, chiffonade
• 1 tablespoon cilantro, julienned
• 1 green pepper, thinly sliced crossways

1. WONTONS:.
2. Steam bell pepper and eggplant until tender, 8 minutes.
3. Transfer to a bowl; mash.
4. Add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper.
5. Mix well.
6. Place 2 teaspoons filling in center of wonton wrapper.
7. Fold over edge; press edges; seal.
8. Continue with remaining wonton wrappers.
9. BROTH:.
10. Bring water, vegetable broth, lemon juice, and lemon zest to a boil.
11. Boil 3 minutes.
12. Add snow peas, spinach, cilantro, and green pepper.
13. Turn off.
14. In another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.
15. Place 8 wontons and 1 cup broth to serve.

red bell pepper, eggplants, ginger, cilantro, sesame seeds, hot sesame oil, salt, pepper, wonton wrappers, water, vegetable broth, lemon juice, lemon zest, snow peas, chiffonade, cilantro, green pepper

Taken from www.food.com/recipe/lemon-broth-with-eggplant-wontons-465272 (may not work)