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Eggplant Mock Liver



Prepare the Dip

1. Slit the eggplant. Bake covered for one hour or until soft. Remove the pulp once the eggplant has cooled enough to touch.
2. Sauté onion in oil for five minutes over low heat. Add carrots and sauté for 20–30 minutes until soft.
3. Combine all ingredients and process until smooth.


Photography and Styling by Miriam Greenzweig