Giora Shimoni says this eggplant-based veggie chopped liver "is so delicious that you won't mind the frying it requires." A Shimoni family favorite, this version is one of many dairy-free takes on mock chopped liver.
Try it as a sandwich spread on challah, or serve as an appetizer dip with pita or rye bread, crackers, and veggie crudites. If you're entertaining, offer it alongside a couple of other vegetarian dips, like the Moroccan tomato and pepper-based Matboucha, and great guacamole.
- 2 medium eggplants (peeled and cut into 1/2" slices)
- 1/2 cup flour
- Canola or olive oil for frying
- 1 medium onion (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 3 hard-boiled eggs (peeled)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Gather the ingredients.
- Place the eggplant in a colander set over a large bowl. Sprinkle with salt, and let sit for 20 minutes. (The salt will cause the eggplant to release liquids.) Pat the eggplant pieces dry with a paper towel, then sprinkle both sides of the eggplant with flour.
- In a large frying pan, pour enough oil to generously cover the bottom of the pan. Warm until hot, but not smoking, over medium-high heat. Place half of the eggplant slices in a single layer in the hot oil. Fry until dark brown. Turn and fry on the other side until dark brown. Remove to a paper towel, and pat with another paper towel to remove excess oil. Fry the rest of the eggplant as described above. Set the fried eggplant aside to cool.
- Add the chopped onions and garlic to the frying pan, which will still have oil in it from frying the eggplant. Saute until softened, about 5 minutes, the lower the heat and continue to cook, occasionally tossing, until the onions begin to caramelize, about 5 to 8 minutes more.
- Place the fried eggplant, onions and garlic in a food processor. Add the hard-boiled eggs. Process until the spread is smooth. Season with the salt and pepper.
- Transfer the mixture to an airtight container, and refrigerate for several hours before serving.