Eggplant & Kohlrabi Pate Recipe
Recipe Ingredients
1 medium eggplant
3 large kohlrabi bulbs with leaves
2 garlic cloves, crushed
6 scallions, chopped
1 tsp olive oil
2 tsp ume plum vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 cup breadcrumbs
Recipe Preparation
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
Servings: 8
Back to Vegetable Recipes
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Eggplant & Kohlrabi Pate Recipe Index
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