Israeli Aubergine And Egg Pate Vegetarian Chopped Liver Recipes

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ISRAELI AUBERGINE AND EGG PATE (VEGETARIAN CHOPPED LIVER)



Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) image

Make and share this Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) recipe from Food.com.

Provided by Jewpanese cook

Categories     Southwest Asia (middle East)

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 175.9, Fat 14.3, SaturatedFat 2.5, Cholesterol 132.2, Sodium 221.1, Carbohydrate 8, Fiber 3.3, Sugar 3.4, Protein 5.1

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