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Recipe Name: Eggplant And Kohlrabi Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Eggplant
3 Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 Teaspoon(s) Olive oil
2 Teaspoon(s) Ume plum vinegar
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/2 Cup(s) Breadcrumbs
Directions:
Preheat broiler.Cut eggplant in half lengthwise & place flesh side down
on a broiler panor baking sheet. Broil until the skins are split &
black, about 7minutes. Remove from the broiler & scoop out the flesh
when cool enoughto 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. Addchopped leaves & steam fro
another 5 minutes, the bulbs should betender.Place kohlrabi along with
the eggplant, garlic, scallions, oil & vinegarin a food processor &
blend till smooth. Mix in the salt & pepper &breadcrumbs. Place in a
lightly oiled bowl, smooth the top & refrigerateovernight. Remove from
the bowl by inverting onto a platter."Vegetarian Gourmet" Spring, 1994
From: Kaz Dunkley Date: 06-08-94From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.5mg
Potassium: 27.9mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: <1g
Protein: 1g


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