• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Eggplant and Kohlrabi Pate

  • Recipe Submitted by on

Category: Brunch, Appetizers, Vegetables

 Ingredients List

  • 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.

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