Aubergine And Kohlrabi Pate Recipe

• 1 med Aubergine
• 3 lrg Kohlrabi bulbs with leaves
• 2 x Garlic cloves, crushed
• 6 x Scallions, minced
• 1 tsp Extra virgin olive oil
• 2 tsp Ume plum vinegar
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 c. Breadcrumbs

1. Preheat broiler.
2. Cut aubergine in half lengthwise & place flesh side down on a broiler pan or possibly baking sheet.
3. Broil till the skins are split & black, about 7 min.
4. Remove from the broiler & scoop out the flesh when cold sufficient to handle.
5. Throw away 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 min.
9. Add in minced leaves & steam fro another 5 min, the bulbs should be tender.
10. Place kohlrabi along with the aubergine, garlic, scallions, oil & vinegar in a food processor & blend until smooth.
11. Fold in the salt & pepper & breadcrumbs.
12. Place in a lightly oiled bowl, smooth the top & chill overnight.
13. Remove from the bowl by inverting onto a platter.

aubergine, with leaves, garlic, scallions, olive oil, ume, salt, pepper, breadcrumbs

Taken from cookeatshare.com/recipes/aubergine-and-kohlrabi-pate-71358 (may not work)