Eggplant & Kohlrabi Pate Recipe
Yield: 8 ServingsRecipe by luhu.jp
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,
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 From: Kaz Dunkley Date: 06-08-94
Source from luhu.jp
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
Source from luhu.jp