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| Home -> [Appetizers, Breakfast, Eggplant, Terrines / Mousses & Pates, Vegetables] -> [Eggplant & kohlrabi pate Recipe] |
Eggplant & kohlrabi pate
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Breakfast, Eggplant, Terrines / Mousses & Pates, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| med | 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 |
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Procedures:
| 1 | Preheat broiler. | | 2 | Cut eggplant in half lengthwise & place flesh side down on a broiler pan or baking sheet. | | 3 | Broil until the skins are split & black, about 7 minutes. | | 4 | Remove from the broiler & scoop out the flesh when cool enough to handle. | | 5 | Discard skin & set aside. | | 6 | Trim the stems off the kohlrabi, reserving the leaves. | | 7 | Peel bulbs & & coarsely chop bulbs & leaves. | | 8 | Steam the bulbs for 10 minutes. | | 9 | Add chopped leaves & steam fro another 5 minutes, the bulbs should be tender. | | 10 | Place kohlrabi along with the eggplant, garlic, scallions, oil & vinegar in a food processor & blend till smooth. | | 11 | Mix in the salt & pepper & breadcrumbs. | | 12 | Place in a lightly oiled bowl, smooth the top & refrigerate overnight. | | 13 | Remove from the bowl by inverting onto a platter. | | 14 | "vegetarian gourmet" spring, 1994 |
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