Eggplant & kohlrabi pate

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    Garlic cloves, 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 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
   From: Kaz Dunkley                     Date: 06-08-94
  
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