Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This recipe comes from Evelyn Rose. An excellent alternative to traditional chopped liver. Ingredients:
675 g eggplants |
2 onions |
5 tablespoons sunflower oil |
25 g margarine |
1 garlic clove |
5 eggs |
1/2 teaspoon salt |
1 pinch black pepper |
Directions:
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. Boil the eggs until hard and then shell them.
3. Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.
4. Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.
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. Chill until required, although I can't resist having a few teaspoons whilst still warm.
|
|