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Enlitened's Low Carb, Low Fat Mock Chopped Liver
Source: Enlitened Kosher Cooking by Nechama Cohen

Baked vegetables combined with nuts and eggs.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 189.3
Total Carbs 13.4 g
Dietary Fiber 5.7 g
Sugars 5.1 g
Total Fat 13.7 g
Saturated Fat 1.5 g
Unsaturated Fat 5.9 g
Potassium 319.9 mg
Protein 6.3 g
Sodium 59.3 mg
Dietary Exchanges
2 1/2 Fat , 2 Vegetables , 1/2 Meat , 1/2 Starch , 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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2 each  whole eggplant
1 tbsp  olive oil
1 each  cooking spray
2 each  medium onions
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  Nuts, almonds, ground
3 tbsp  light mayonnaise
0 1/2 tsp  paprika
  1. Preheat 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 20-30 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 the Enlitened way (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 incorprated. 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 Enlitened onions, use 1/2-3/4 cup.
  5. Note: For those who do not use non-stick cooking spray on Passover, use 2 tablespoons olive oil.

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