Vegetarian Chopped Liver
This Passover-ready vegetarian chopped liver is made with charred eggplants, caramelized onions, and hard-boiled eggs for a rich, savory spread that feels classic and fresh at the same time.
50 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to high broil.
- 2.Put the eggplants on a baking sheet and score them with a knife.
- 3.Broil the eggplants for about 30-35 minutes until the skin is darkened and collapsing.
- 4.Meanwhile, heat a skillet over medium heat and add the olive oil, chopped onion, salt, and pepper.
- 5.Stir, then let the onion fry for 2 minutes without stirring until it becomes translucent and yellow.
- 6.Continue frying for another 4 minutes, stirring occasionally, until the onion is caramelized and golden brown.
- 7.Once the eggplants are ready, transfer them to a cutting board and scoop out the flesh, leaving the skin behind.
- 8.In a small food processor, combine the eggplant, fried onion while reserving 1 tablespoon for garnish, and garlic. Pulse 2-3 times.
- 9.Add the hard-boiled eggs and olive oil, then process until smooth.
- 10.Spread the mixture onto a serving plate and garnish with the reserved fried onion, a drizzle of olive oil, and flaky salt.
Ingredients
- •Spread ingredients-
- •2 eggplants
- •4 hard boiled eggs, peeled and cut in half
- •1 garlic clove
- •Fried onion ingredients-
- •1 sweet onion, finely chopped
- •1 teaspoon of salt
- •1/2 teaspoon of black pepper
- •4 tablespoons of olive oil
- •Garnish-
- •1 tablespoon of the fried onion
- •1 tablespoon of olive oil
- •1/2 teaspoon of flaky salt
Instructions
- 1.Preheat the oven to high broil.
- 2.Put the eggplants on a baking sheet and score them with a knife.
- 3.Broil the eggplants for about 30-35 minutes until the skin is darkened and collapsing.
- 4.Meanwhile, heat a skillet over medium heat and add the olive oil, chopped onion, salt, and pepper.
- 5.Stir, then let the onion fry for 2 minutes without stirring until it becomes translucent and yellow.
- 6.Continue frying for another 4 minutes, stirring occasionally, until the onion is caramelized and golden brown.
- 7.Once the eggplants are ready, transfer them to a cutting board and scoop out the flesh, leaving the skin behind.
- 8.In a small food processor, combine the eggplant, fried onion while reserving 1 tablespoon for garnish, and garlic. Pulse 2-3 times.
- 9.Add the hard-boiled eggs and olive oil, then process until smooth.
- 10.Spread the mixture onto a serving plate and garnish with the reserved fried onion, a drizzle of olive oil, and flaky salt.
