Kohlrabi & Eggplant Pate
1 medium eggplant
3 large kohlrabi bulbs with leaves
2 cloves garlic, crushed
6 scallions, chopped
1 teaspoon olive oil
2 teaspoons Ume plum vinegar (try balsamic or red wine vinegar as a substitute)
1/2 teaspoon salt
1/4 teaspoons pepper
1/2 cup breadcrumbs
Preheat broiler. Cut eggplant in half lengthwise; 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; scoop out the flesh when cool enough to handle. Discard skin & set aside.
Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs and coarsely chop bulbs and leaves. Steam the bulbs for 10 minutes. Add chopped leaves and steam for another 5 minutes, until the bulbs are tender.
Place kohlrabi, eggplant, garlic, scallions, oil & vinegar in a food processor and blend till smooth. Mix in the salt, pepper and breadcrumbs. Place in a lightly oiled bowl, smooth the top & refrigerate overnight. Remove from the bowl by inverting onto a platter.
Serves 8.
From fooddownunder.com.