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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Appetizer, Brunch, Lunch, Vegetable	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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