Eggplant & Kohlrabi Pate

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Title: Eggplant & Kohlrabi Pate
Categories: Appetizer, Brunch, Lunch, Vegetable
Yield: 8 servings

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 ts Olive oil
2 ts Ume plum vinegar
1/2 ts Salt
1/4 ts Pepper
1/2 c 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

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