Sweet And Sour Bruschetta
From keni 13 years agoIngredients
- 1 large eggplant, diced(peel, if you prefer, I don't :) shopping list
- 3T olive oil shopping list
- 3 cloves garlic, minced shopping list
- 1 small sweet or red onion, diced shopping list
- 2 roma tomatoes, diced(sundried tomatoes can be subbed, if desired, I would imagine..probably about 1/4 cup) shopping list
- 2-4 jalapenos, diced(to your preference) shopping list
- 1t dry mustard shopping list
- 1t cumin shopping list
- 1/2t ground coriander shopping list
- 1/2-2t red pepper flakes(this is where the heat will come from, not really the cooked jalapenos, so adjust accordingly) shopping list
- juice from 1/2 lemon shopping list
- about 1t rice vinegar shopping list
- 2T honey shopping list
- kosher or sea salt and fresh ground pepper shopping list
- round wonton wrappers shopping list
- oil for frying shopping list
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!
The Rating
Reviewed by 1 people-
Sounds delicious Keni. I've added it to my "Must Try" list. Thanks.
Nice avatar. ...lest we forget.rottman in Nottingham loved it
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