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1 large or 2 medium eggplants
Prick the eggplant(s) and bake until very soft. Let cool slightly. Split open and remove the "meat." Mash the eggplant.
Add the hard boiled eggs and mash together. Add in the walnuts. Add the onions.
It is best to make this a day ahead. It gives time for the ingredients to blend and the color to change closer to that of chopped liver.
Poster's Notes:
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
4 hard boiled eggs
3 large onions, diced and fried. (The more onions the better the taste)
1/2 cup walnuts, chopped fine
During the year, sometimes I use canned string beans in place of the eggplant. I also add a 1/2 cup of corn flakes. At Pesach, if available, I use crushed soup nuts in place of the corn flakes.