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Mock Chopped Liver
Source: Nechama Cohen

A meatless version of chopped liver, made with eggplant.

Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 191.7
Total Carbs 13.7 g
Dietary Fiber 5.6 g
Sugars 4.7 g
Total Fat 13.7 g
Saturated Fat 1.5 g
Unsaturated Fat 5.9 g
Potassium 364.6 mg
Protein 6.4 g
Sodium 59.3 mg
Dietary Exchanges
2 1/2 Fat , 2 Vegetables , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  whole eggplant
1 tbsp  olive oil
1 each  cooking spray
2 each  large onion
2 each  fresh leeks
3 each  medium garlic cloves
1 tbsp  paprika
1 pinch  salt and pepper
2 each  Eggs, hard boiled, small
3 each  egg whites
1 cup  chopped walnuts
1 cup  ground almonds
3 tbsp  light mayonnaise
0 1/2 tsp  paprika, hot, Hungarian
Directions
  1. Prepare oven to 350 degrees F. Cut eggplant in half; spray cut side with non-stick cooking spray or rub lightly with olive oil. Place cut side down on baking paper lined pan. Roast until soft, about 20 to 30 minutes. When done, cool slightly and scrape the contents with a fork, discarding the skins. Eggplants can also be peeled, sliced, and pan-roasted using some non-stick cooking spray and/or a bit of olive oil.
  2. In a skillet, prepare onions, leeks, and garlic (see below). When the mixture turns golden, remove from heat and add spices. Place in food processor together with the eggplant.
  3. Slice the eggs and egg whites, and add to the food processor with the rest of the ingredients. Run processor on medium-high speed until all is ground and incorporated. Adjust seasoning. Adding more paprika to the mixture will give it a darker color, like real liver.
  4. For a pate style, process a bit longer, and add another tablespoon of mayonnaise. If using prepared onions, use 1/2 - 3/4 cup.
  5. Roasted almonds: Spray non-stick skillet with non-stick cooking spray. Spray the contents and roast over low-medium heat until golden. Toss occasionally to prevent scorching.
  6. Enlitened Onions: Heat 2 tablespoons oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions, stir and lower heat.
  7. Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water, the mixture will start to brown.
  8. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.

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