Eggplant Parm Wontons

April 7, 2015

Hey! YOU GUYS!!!!

I am so excited to share this recipe with you! I know what you're thinking - same thing my dad said to me when I told him my idea - "wait...wait.. mixing italian with chinese???" YES.

I'm not going to lie..these are to die for. So you wanna know how I came up with this? I have no idea!

I was literally driving home from working thinking about what I was going to make for dinner - you know- the uuush. And I remembered that I had an eggplant. I really enjoy cooking with eggplant because it soaks up any flavor you pair it with.

And once I thought of eggplant, wontons immediately followed, I have no idea why. 

And what's the best thing to make with eggplants? EGGPLANT PARM! It was wonderful. I knew exactly what I was making for dinner. But how?

So then I kept on thinking...mind you my commute to work and back is an hour so I had PLENTY of time. 

I had to make sure to eliminate all the water I could since eggplant has a good amount of water in it. Which is easy -tons of salt.

Ok now what to put with the eggplant? Oh tomatoes and mozzarella EASY! 

I had it all down. 

Then I got home and it just got better.

Eggplant is a great canvas. And what I mean by that is what I said earlier - it soaks up anything you pair it with.

So that's where I got creative. Garlic (duh) Shallots, Basil....and WINE! Four super bold flavors that would surely go well with the eggplant. 

And then, the Eggplant Parm Wonton was born. 

You'll love this recipe guys.....

Nothing like a hot crispy wonton dunked in some cold marinara mmmmmmmmmmmmmmmmm

 

 

Ingredients:

  • 1 small eggplant

  • Kosher Salt

  • Olive Oil

  • 2 shallots minced

  • 6 garlic cloves minced

  • White Wine (I used pinot grigio)

  • 6 basil leaves rolled up, sliced and then chopped

  • ¼ tsp black pepper

  • ¼ c grated parmesan cheese

  • 2 tomatoes cut into very small cubes

  • ¼ c of mozzarella cut up into very small cubes

  • 25-30 wonton wrappers

  • ¼ c water

  • Canola Oil

  • Marinara (I used pizza sauce – Pepino’s)

  • Balsamic Glaze

 

Directions:

  1. Before doing anything, slice up that eggplant into ½ inch slices, cover liberally with kosher salt on each side and lay in a colander. You won’t use all of your eggplant, unless you’re having people over – for two people half an eggplant will do.

  2. Let the eggplant drain for about an hour, we want to eliminate as much liquid as possible.

  3. Prep your other fillings – cut up your tomatoes super fine, I cubed mine then rough chopped until small. Place the tomato pieces on a paper towel to drain.

  4. Cut up the mozzarella into small cubes - same size as the tomatoes, set aside.

  5. Now start your base of the filling – in a medium sauté pan over medium heat, add in your olive oil and minced shallots.

  6. Let cook for about 5 minutes (if you don’t have shallots a regular Spanish onion is fine but I highly recommend shallots)

  7. Add in the minced garlic and cook for a few minutes, add in a splash of white wine and then your basil. Lower the heat to medium low and let the wine cook off a little.

  8. Meanwhile, dry off your eggplant with a dry paper towel. Pressing on them to get the most water out. Cut the eggplant into very small cubes and add to your onion mixture.

  9. Cook for about 10 minutes until eggplant is soft but still with a little bite.

  10. Add in the pepper, stir – take off the heat and add to a bowl.

  11. Let the eggplant mixture cool a bit an then add in your parmesan. This will tighten your mixture immensely which is what you want!

  12. Now time to assemble.

  13. Open up your wontons and make sure you have plenty of damp paper towels around.

  14. Take one wonton wrapper, cover the remaining with a wet paper towel to help from drying out.

  15. Place about ½ tsp of eggplant filling in the center of the wonton, top with 4 little cubes of mozzarella and a few chopped tomatoes.

  16. Dip your finger in the water and wet two sides of the wonton, fold into a triangle and press tightly to seal all the edges.

  17. Place the wonton on a damp paper towel and cover with another damp paper towel. Repeat until all are done. This takes some time but believe me, it’s SO worth it.

  18. When all are done, heat a medium sauté pan over medium heat with about ¼ inch of canola oil. When hot, add in about 5 – 6 wontons at a time, cook until browned and crispy on both sides then drain on a paper towel.

  19. Serve with marinara and/or balsamic glaze.

  20. ENJOY!!! I KNOW you will LOVE this one guys

 

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