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Vegetables, Eggs Vegetarian Appetizer, Brunch, Lunch, Vegetable 8 Servings

INGREDIENTS

1 Eggplant
3 Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 t Olive oil
2 t Ume plum vinegar
1/2 t Salt
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.5mg
Potassium: 27.9mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: <1g
Protein: 1g


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