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Add a photoServings: 8
Ingredients
- 1 med Eggplant
- 3 lrg Kohlrabi bulbs with leaves
- 2 x cloves garlic 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. bread crumbs
Directions
- Preheat broiler.
- Cut eggplant in half lengthwise & place flesh side down on a broiler pan or possibly baking sheet. Broil till the skins are split & black, about 7 min. Remove from the broiler & scoop out the flesh when cold sufficient to handle. Throw away skin & set aside.
- Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs & coarsely chop bulbs & leaves. Steam the bulbs for 10 min. Add in minced leaves & steam for another 5 min, the bulbs should be tender.
- Place kohlrabi along with the eggplant, garlic, scallions, oil & vinegar in a food processor & blend until smooth. Fold in the salt & pepper & breadcrumbs. Place in a lightly oiled bowl, smooth the top & chill overnight. Remove from the bowl by inverting onto a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 57 | |
| Calories from Fat 10 | 18% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 249mg | 7% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.75g | 2% |
| Protein 2.04g | 3% |
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