| 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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