Name: Eggplant and Kohlrabi Pate
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

[The devil] is always “going about as a lion seeking whom he may devour.” An unseen enemy, he is always near us, about our path and about our bed, and spying out all our ways. A “murderer and a liar” from the beginning, he labors night and day to cast us down to hell. Sometimes by leading into superstition, sometimes by suggesting infidelity, sometimes by one kind of tactics and sometimes by another, he is always carrying on a campaign against our souls… The strong man armed will never be kept out of our hearts without a daily battle.

J.C. Ryle

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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