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    You are in: Home / Recipes / Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) Recipe
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    Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Jewpanese cook's Note:

    This recipe comes from Evelyn Rose. An excellent alternative to traditional chopped liver.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the aubergine into 1 inch (2.5 cm) cubes. Sprinkle with salt and place in a colander and leave for 30 minutes.
    2. 2
      Boil the eggs until hard and then shell them.
    3. 3
      Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.
    4. 4
      Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.
    5. 5
      Put the aubergine and onion mixture into the food processor. Add the eggs, salt and pepper and then pulse until a coarse mixture is formed.
    6. 6
      Chill until required, although I can't resist having a few teaspoons whilst still warm.

    Ratings & Reviews:

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    Nutritional Facts for Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 175.9
     
    Calories from Fat 128
    73%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.5 g
    12%
    Cholesterol 132.1 mg
    44%
    Sodium 221.1 mg
    9%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 3.2 g
    13%
    Sugars 3.4 g
    13%
    Protein 5.0 g
    10%

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