Eggplant & kohlrabi pate
8 servings
Ingredients
| Quantity | 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 |
Directions
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