Mock Chopped “Liver,” Eggplant-Based

📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
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This isn’t a modern invention dressed up as tradition — mock chopped liver has genuine roots in Jewish home cooking, built for households that couldn’t always afford or access liver, or simply preferred to keep the dish vegetarian.

What You’ll Need

Mock Chopped "Liver," Eggplant-Based

Roasted eggplant and toasted walnuts blended with caramelized onion, mimicking chopped liver's texture without any meat at all.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: Appetizer

Cuisine: Jewish

Servings: 6 servings

Calories: 170kcal

Ingredients

• 1 large eggplant
• 3 tbsp olive oil divided
• 1 onion sliced
• 3/4 cup walnuts toasted
• 1 hard-boiled egg
• Salt and black pepper to taste

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Instructions

• Preheat oven to 400°F (200°C). Pierce the eggplant several times with a fork.
• Roast the whole eggplant on a baking sheet 35–40 minutes, until fully collapsed and soft. Cool, then scoop out the flesh, discarding the skin.
• Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook 10–12 minutes, until deeply caramelized.
• Combine roasted eggplant, caramelized onion, walnuts, hard-boiled egg, and remaining olive oil in a food processor.
• Pulse until well combined but still slightly textured.
• Season with salt and pepper and chill at least 1 hour before serving.

Nutrition

Serving: 1serving | Calories: 170kcal | Protein: 4g | Fat: 15g | Fiber: 4g

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Health Benefits

• Eggplant provides fiber with very few net carbs.
• Walnuts contribute healthy omega-3 fats and a satisfying richness in place of animal fat.
• A genuinely plant-based starter that still delivers the same savory depth as the traditional dish.