1 medium eggplant
3 large kohlrabi bulbs with leaves
2 each garlic cloves, crushed
6 each scallions, chopped
1 teaspoon olive oil
2 teaspoon ume plum vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs
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.
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