Aubergine And Kohlrabi Pate Recipe
Servings: 8
Ingredients
- 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
Directions
- Preheat broiler.
- Cut aubergine 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 fro another 5 min, the bulbs should be tender.
- Place kohlrabi along with the aubergine, 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 65g | |
| Recipe makes 8 servings | |
| Calories 47 | |
| Calories from Fat 9 | 19% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 153mg | 4% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.77g | 1% |
| Protein 1.62g | 3% |
