Vegetarian Chopped Liver
Like most of the people I know, I’m in self imposed quarantine with DH due to the Corona virus which is causing social distancing and much stress.
We are trying to take the opportunity to stay healthy by eating right, walking far from the madding crowd and for me there is also the opportunity to test recipes that I hope to share with you all, especially with Passover coming less than three weeks away.
This vegetarian liver is a truly delicious combo which goes as well on challah, bread or matzah and is also kosher for Pesach. The final mixture both looks like chopped liver and tastes pretty close. The idea is really not to precisely copy liver but to make a delicious spread that satisfies, and I think you will love it. In addition, Passover is laden with many “flesh foods” and to have a vegetarian “break” from it all is not a bad thing.
So, you start with roasting an eggplant in the oven, scrubbing it with the peel on, patting dry and oiling with either oil spray or rubbing a bit of oil on with a brush or your hand.
Don’t enclose it in the foil, I just let it roast on the foil so it doesn’t make a mess on the baking tray.
The eggplant should roast uncovered for 40 minutes to an hour till it deflates and shrivels a bit and is fully cooked. Tip the baking tray to the side to let the brown juices roll down. They are bitter and you want to let them ease away.
While the eggplant is roasting, sautee your onions and mushrooms.
You can let the edges brown a bit but not more. Then pile the mushrooms on top.
Toss with the onions and cover with a lid or tin foil and cook down till nicely browned about 10-15 minutes.
This is a combo of portobello and white mushrooms.
While the mushrooms and onion are cooking, hard boil three eggs cool them and peel. Set aside.
Take out your food processor (this can be hand chopped but it is more successful in the processor). First place the walnut halves (untoasted) in the processor and add the hard boiled eggs.
Chop together briefly till it looks like this
Then add the mushrooms and onions and the eggplant, which you cut into big chunks. Whirl together in the processor with the salt.
Taste to see if it needs a bit more salt and you’re done! Fabulous on matzah, crackers, challah or crispy vegetables. You can also plate this on some pretty lettuce with tomatoes. Yummm.
Vegetarian Chopped Liver
1 medium eggplant
4 cups uncooked mushrooms, can be a mix of portobello and white mushrooms, cleaned and sliced
1 large or 2 medium onions, peeled and chopped
2 tablespoons vegetable/olive/walnut oil, with a bit more oil to rub on the eggplant
3 large eggs, hard boiled
1 cup walnut halves
1 teaspoon salt to taste
Directions:
Preheat the oven to 425 degrees (not the broiler, on BAKE).
Wash the eggplant well, pat dry and cut in half lengthwise. Take a rimmed baking sheet and cover with tin foil to catch the juices. Oil spray or rub with oil the cut sides and tops of eggplant and place cut side down. When temp in oven is correct, place eggplant into oven and time for 40 minute till an hour or till eggplant is completely cooked and browned and somewhat deflated. (Pierce with a wooden skewer or toothpick to make sure it’s fully soft).
While eggplant is cooking, hard boil the eggs. Cool, and peel.
Take the chopped onion and sautee in a 12 inch frying pan till starting to get brown at the edges and then add the mushrooms and toss with onions. Cover with a lid or tin foil and cook on medium heat for about ten minutes or so or till nicely cooked and brown. Let cool.
Take out your food processor and place the walnuts and hard boiled eggs in and briefly pulse till chopped. (see pic above). Add two cups of the cooked onions and mushrooms (if you are lucky enough to have left over, this will be fab in eggs, on chicken, roasts etc etc) to the egg and walnut mix, slice the roasted eggplant and put on top of onions and mushrooms. Put in the salt. Chop in food processor on pulse mode just till it looks completely combined and is spreadable. Taste to see if it needs more salt and turn out into a pretty dish to serve or alternatively, plate on lettuce and garnish with tomatoes. Makes approximately 2 1/2- 3 cups of chopped “liver”.
Hi Debbie from sunny Oz,
This definitely looks like being a winner:-)
STAY SAFE
Chag Pesach xx
thanks Shirley! You too. xxx
I made this and it’s so good! Thank you 🙂 x
So happy to hear it, Steph! Thanks for the feedback 🙂
Would this work without the walnuts?
It adds to the texture and the taste. If you don’t like the walnut flavor, I’d switch it out with pecans. If you are allergic to nuts, it will be tasty but less “livery” without the nuts.
is there any other vegetable to use intended of the eggplant y husband doesn’t like eggplant…..
This was formulated specifically with the eggplant to give that tangy flavor. I’m afraid it’s a necessary component.
Great recipe! The pictures were very helpful. Many thanks!
So happy to hear! Thanks for letting me know.
Thanks so much! So glad to hear. Enjoy.
Looks fab! Cd u plse suggest a substitute for the mushrooms?
BTW, Debi, I can’t subscribe, it says to fill in all fields, which I did. Thought u’d like to know and look into it. Thnx
If you wish, I can subscribe on your behalf, not sure what went wrong since I checked and it seems to be okay. Re mushrooms, since it calls for 4 cups, you really cannot replace them, if only one cup I’d say add extra eggs/walnuts but not for 4 cups worth. Sorry.
Do you peel or scoop out the eggplant after roasting?
Nope, you put it in with the peel on.
Hi Debbie, can you tell me if this freezes well or how long it can be made in advance
Hi Renee,
I wouldn’t recommend freezing it since it contains eggs and the texture turns rubbery and watery when frozen. It should keep about 4-5 days in the fridge.