Israeli Aubergine And Egg Pate Vegetarian Chopped Liver Recipes

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.

Steps:

• Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
• Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
• Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.

Steps:

• Carefully remove the yolks from the whites and very finely chop the whites.
• With the back of a spoon, press the yolks through a sieve into a small bowl.
• Add the whites, butter, chives, and salt; mash with a fork until blended.
• Taste and add more salt, if needed.
• Cover and refrigerate until ready to use.
• Let the pate come to room temperature before serving.
• May garnish with chives or radish slices.
• Spread on bread or accompany with bread or toast and serve.

Steps:

• In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
• Process until the consistency of chopped liver.
• Spread the reserved onions on top and chill.
• Best made the day before serving.