Yield: 8 Servings
Measure | Ingredient |
---|---|
1 medium | Eggplant |
3 larges | Kohlrabi bulbs with leaves |
2 \N | Garlic cloves, crushed |
6 \N | 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 From: Kaz Dunkley Date: 06-08-94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini