Eggplant Mocked Liver

One of my favorite parts of an Israeli meal is the mezze otherwise known as the salatim- the numerous salads and dips accompanied by fresh delicious pita or laffa that start the meal. In fact, to me that is the meal because I can barely eat anything after all that bread and spread. I like to start my Shabbat lunch meals off with an assortment of such spreads and I am always looking for new ones to try. My first rule of thumb is that I will try any spread that involves eggplant. I love eggplant in any shape or form and when I come across a new recipe for something eggplant-y it is the first thing I go to. That is how I opted to try this spread which combines my love of two things- eggplant and chopped liver. I've seen many recipes for mock chopped liver using a whole range of ingredients- from peas to walnuts and I've always been doubtful of it's taste. But I have to say, this truly did look and taste the part minus albeit with a milder flavor because it is obviously lacking that strong liver-y taste.  It does require a little effort to fry the eggplant but it makes a ton and the results are worth it. Enjoy!


2 medium eggplants
2/3 cup flour
canola oil for frying
1 onion chopped
2 cloves garlic, minced
3 hard boiled eggs
salt and pepper

In a frying pan heat the oil Slice the eggplant and brush both sides with flour. Fry the eggplant on both sides until the eggplant is dark brown. Remove, sprinkle with a little salt and drain on paper towels. When all the eggplant is done frying add the onion and garlic to the pan and saute until the onion is translucent. Place the eggplant, onion and garlic and eggs in a food processor. Season with salt and pepper and puree until desired consistency.