Eggplant & kohlrabi pate

Yield: 8 servings

Measure Ingredient
1 medium Eggplant
3 larges Kohlrabi bulbs with leaves
2 eaches Garlic cloves, crushed
6 eaches Scallions, chopped
1 teaspoon Olive oil
2 teaspoons Ume plum vinegar
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise & place flesh side down on a broiler pan or baking sheet. Broil until the skins are split & black, about 7 minutes. Remove from the broiler & scoop out the flesh when cool enough to handle. Discard skin & set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs & & coarsely chop bulbs & leaves. Steam the bulbs for 10 minutes. Add chopped leaves & steam fro another 5 minutes, the bulbs should be tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil & vinegar in a food processor & blend till smooth. Mix in the salt & pepper & breadcrumbs. Place in a lightly oiled bowl, smooth the top & refrigerate overnight. Remove from the bowl by inverting onto a platter.

"Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 03-06-95

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