MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant & Kohlrabi Pate
 Categories: Appetizer, Brunch, Lunch, Vegetable
      Yield: 8 servings
 
      1 md Eggplant
      3 lg Kohlrabi bulbs with leaves
      2 cl Garlic; 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
 
  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 for 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

  From: Kaz Dunkley
  Date: 06-08-94
 
MMMMM