Ingredients

How to make it

  • In large, heavy skillet(I used cast iron), saute eggplant, jalapenos, onion and garlic in olive oil for about 10 minutes, until softened.
  • Add tomatoes, dry mustard, cumin, coriander, red pepper flakes, lemon juice, vinegar, honey and salt and pepper and stir to combine and heat to warm through.
  • Meanwhile, heat oil to 350 degrees.
  • Lightly brush one side of one wonton wrapper with water, then immediately place another on top so that the water 'seals' them together. Lightly press wet fingers around the edges to do the same.
  • Drop into hot oil and fry about 1 minute, each side, until golden brown.
  • They may puff or bubble a bit, but that's okay. We aren't looking for perfect!
  • Serve by topping each double wonton with the eggplant mixture and eat bruschetta style!

People Who Like This Dish 2
Reviews & Comments 1

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  • pkusmc 7 years ago
    This is more my style, when compared to Italian bruschetta. Sounds, and looks really good!
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    " It was excellent "
    rottman ate it and said...
    Sounds delicious Keni. I've added it to my "Must Try" list. Thanks.

    Nice avatar. ...lest we forget.
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