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Yield: 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.
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.