Fancy Zucchini & Eggplant Wonton Cups
I’m Fancy…okay not even close but these wonton cups stuffed with zucchini, eggplant, red pepper, garlic, spices, and ricotta are creamy, comforting, healthful, easy and will make you feel so so special.
Serves 4
Shopping List:
1 Small Eggplant (try a Japanese eggplant it’s less bitter), cut in small chunks
1 Medium zucchini, cut in small chunks
½ Red pepper, chopped
12 to 15 Wonton wrappers
1 Heaping tablespoon of ricotta cheese (I used Kite Hill vegan brand)
1 Cup of good quality tomato sauce
½ Cup of shredded cheese (violife foods has a good shredded vegan cheese or regular)
1 Garlic clove, minced
2 pinches of sea salt
2 pinches of turmeric
2 pinches of garlic powder
2 pinches of onion powder
Handful of fresh basil, roughly chopped
Tablespoon of oil
Spray oil
Method:
1. Heat oven to 350. Heat oil in a big sauté pan.
2. Place eggplant in heated sauté pan and add one pinch of the salt.
3. Sauté eggplant. Once a little soft and forming brownness (about 6 minutes) add zucchini, the red pepper, and garlic. Cook 3 minutes.
4. Add the spices (onion powder, garlic powder, and turmeric).
5. Add tomato sauce. Give a big gentle stir and let mixture thicken up a bit. You don’t want the sauce too thin because if can make the cups soggy. However, if too thick add more sauce or a sprinkle of water.
6. Stir in the ricotta cheese.
7. Spray a mini muffin pan and insert each with one wonton wrapper.
8. Put a tablespoon of mixture in each wrapper then top with shredded cheese. Spray the top and bake on 350 for 5/7 mins then turn the oven to broil and brown the top until crispy.
