Eggplant and Kohlrabi Pate

1 medium eggplant
3 large kohlrabi bulbs with leaves
2 garlic cloves, crushed
6 scallions, chopped
1 tablespoon olive oil
2 teaspoons ume plum vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise and place flesh side down on a broiler pan or baking sheet. Broil until the skins are split and black, about 7 minutes. Remove from the broiler and scoop out the flesh when cool enough to handle. Discard skin and set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs and and coarsely chop bulbs and leaves. Steam the bulbs for 10 minutes. Add chopped leaves and steam for another 5 minutes, the bulbs should be tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil and vinegar in a food processor and blend till smooth. Mix in the salt and pepper and breadcrumbs. Place in a lightly oiled bowl, smooth the top and refrigerate overnight. Remove from the bowl by inverting onto a platter.

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