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Parve
Medium
1 Hour, 30 Minutes
Diets 
These crispy, delicious wontons encase a creamy grilled eggplant filling. Baking instead of frying makes this recipe a true secret of skinny cooking! Watch Victoria assemble the wontons here.
1 eggplant
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 teaspoons Tuscanini Lemon Juice
1 teaspoon salt
garlic powder, for sprinkling
basil, for sprinkling
oregano, for sprinkling
za’atar, for sprinkling
cumin, for sprinkling
Gefen Marinara Sauce, warmed
Haddar Tahini-style dressing
Cut eggplant in half. Place the eggplant half over an open flame set to medium heat. Cook eggplant until each side is soft and collapsed, about 5 minutes per side or 20 minutes total.
Meanwhile, preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.
Let eggplants cool. Peel them and transfer eggplant flesh to a food processor or blender. Add garlic, lemon juice, and salt, and blend to combine.
Place one teaspoon eggplant mixture in the center of each wonton wrapper. Using a pastry brush, brush the edges of wrapper with water and seal closed.
Place wontons on prepared baking sheet. Sprinkle with garlic powder. Sprinkle half the wontons with basil and oregano, and the other half with za’atar and cumin (or your preferred flavor profile).
Bake for 11-13 minutes, until edges are brown and crisp.
Serve basil-oregano wontons alongside marinara sauce. Serve za’atar-cumin wontons alongside a tahini-style dressing.
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shaila I have not made these but you need to check whether it’s ok to use your grate/stove to put the eggplant directly on it. The liquid seeps down and absorbs all the blias of the grates which are generally treif unless you have separate stoves for milk and meat.
The reason why you are allowed to use pots on them is b/c when the pots are dry they don’t absorb anything.
It could be that this is ok but I would think that it isn’t and that a shaila needs to be asked.
The grates are treif b/c things spill all the time on to them and gets absorbed.
The eggplant can be grilled in the oven and it is not as “smoky” flavored, but it works well. There is also a special grate that is made to roast the eggplant stovetop (at least in Israel). It is a closed round metal pan with a top that has holes. You place the eggpant on top (while the pan is on the stove grates) and the liquid goes into the pan underneath and nothing touches the stove grates.