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Eggplant Chopped "Liver" III (P, KLP, TNT)
Source: Unknown
Serves: 12

3 medium eggplants, peeled in alternate strips and halved lengthwise
1/3 cup olive oil
2 large onions, chopped
3 hard-boiled eggs
1 cup toasted walnuts
Salt pepper to taste

Preheat oven to 500°F. Line a cookie sheet with foil, spray heavily with cooking spray. Arrange eggplant on cookie sheet and spray again heavily.

Roast until dark, about 30 minutes. Meanwhile heat the oil, and sauté the onions until very dark. Set onions aside. Transfer eggplant, eggs, walnuts, and seasonings to food processor and grind coarsely.

Transfer to bowl, stir in the onions. Store in a glass jar, and use within 4 days.

Posted by Molly Rudnick

Nutritional Info Per Serving: N/A