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Eggplant & Kohlrabi Pate
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Eggplant & Kohlrabi Pate
Category:
Appetizers
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
364
Rating:
(
3.5
) by
2
users
Ingredients:
1 medium Eggplant
3 large Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 tsp Olive oil
2 tsp Ume plum vinegar
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup 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
Rate this recipe:
1
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5
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