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–+ servings

Mock Chopped "Liver," Eggplant-Based

Roasted eggplant and toasted walnuts blended with caramelized onion, mimicking chopped liver's texture without any meat at all.
Print Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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

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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