Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver)

Recipe by Jewpanese cook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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