Recipe - Eggplant And Kohlrabi Pate

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 teaspoon Olive oil
2 teaspoon Ume plum vinegar
One half teaspoon Salt
One fourth teaspoon Pepper
One half 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: 060894

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini