Sweet And Sour Bruschetta |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This appetizer creation came about by wanting to use the idea of bruschetta but not going the Italian route. What I ended up with is a bit of an Asian sweet and sour meets the Mediterranean. The cripsiness of the fried doubled up wontons is great, but you could probably bake this mixture in wonton or pastry cups, using a mini muffin tin, if desired. Ingredients:
1 large eggplant, diced(peel, if you prefer, i don't |
3t olive oil |
3 cloves garlic, minced |
1 small sweet or red onion, diced |
2 roma tomatoes, diced(sundried tomatoes can be subbed, if desired, i would imagine..probably about 1/4 cup) |
2-4 jalapenos, diced(to your preference) |
1t dry mustard |
1t cumin |
1/2t ground coriander |
1/2-2t red pepper flakes(this is where the heat will come from, not really the cooked jalapenos, so adjust accordingly) |
juice from 1/2 lemon |
about 1t rice vinegar |
2t honey |
kosher or sea salt and fresh ground pepper |
round wonton wrappers |
oil for frying |
Directions:
1. In large, heavy skillet(I used cast iron), saute eggplant, jalapenos, onion and garlic in olive oil for about 10 minutes, until softened.
2. 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.
3. Meanwhile, heat oil to 350 degrees.
4. 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.
5. Drop into hot oil and fry about 1 minute, each side, until golden brown.
6. They may puff or bubble a bit, but that's okay. We aren't looking for perfect!
7. Serve by topping each double wonton with the eggplant mixture and eat bruschetta style!
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