Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant 2 ts Ume plum vinegar
3 lg Kohlrabi bulbs with leaves 1/2 ts Salt
2 ea Garlic cloves, crushed 1/4 ts Pepper
6 ea Scallions, chopped 1/2 c Breadcrumbs
1 ts Olive oil

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
Submitted By MARK SATTERLY On 03-06-95

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