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.
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.