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Eggplant Chopped "Liver" I (P, KLP, TNT)
Source: My mother Debora
Serves: 8-10

1 big eggplant
1 egg + 2 tablespoons water (washed egg)
Oil for frying
2 big onions, cut into thin strips
1 tablespoon margarine
2-3 tablespoons oil, (or use Vegetarian Schmaltz, see separate listing in archives)
Salt and pepper
3 hard boiled eggs

Note: I take time to pick eggplants. In the end it pays. Eggplant should be long, dark in color and shiny. The skin should be tight and it should be light in weight. Hold 2 eggplants, 1 in each hand and choose the lighter one.

Wash eggplant, no need to salt it. Beat egg and water with a whisk. Peel eggplant, leaving 3 strips of peel.

In a frying pan heat oil, (about 1/2 cup). Cut eggplant into rounds about 1/2" thick. Dip in egg and and fry on both sides. Put on paper towel to absorb most of the oil.

In a clean frying pan heat oil and margarine or schmaltz, and fry the onions until they get to be a nice brown gold color; do not burn them. Add salt and pepper to your own taste. Take 2 tbsp of the onions and put in a dish for further use.

In food processor, put all ingredients except for one hard boiled egg. Work with the steel knife and chop the ingredients; taste and if necessary improve it to your own taste.

Transfer to a serving dish. On top, grate the remaining hard boiled egg, and on top of all arrange the rest of the onions.

Cover and keep for at least 1 hour in refrigerator. Keeps well for a week.

Posted by Rina Perry

Nutritional Info Per Serving: N/A