Yield: 8 servings
|3 larges||Kohlrabi bulbs with leaves|
|2 eaches||Garlic cloves, crushed|
|6 eaches||Scallions, chopped|
|1 teaspoon||Olive oil|
|2 teaspoons||Ume plum vinegar|
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