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Recipe by Naomi Nachman

Vegetarian Chopped Liver

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Vegetarian Chopped Liver
Vegetarian Chopped Liver
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Low Carb - Paleo

I love chopped liver, and this recipe that I learned from an Israeli chef allows me to enjoy “chopped liver” while staying parve.

Ingredients

Main ingredients

  • 2 hard-boiled eggs, peeled and cut into quarters

  • 1/2 cup Gefen Mayonnaise (or use sugar-free mayonnaise or homemade)

  • 1/2 teaspoon salt, or to taste

Directions

Prepare the Vegetarian Chopped Liver

1.

Heat oil in a frying pan over medium heat. Add onion; sauté until browned, five to 10 minutes. Set aside to cool.

2.

Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

3.

Toss eggplant, oil, and salt together on prepared baking sheet. Roast for 40 minutes. Set aside to cool.

4.

Add onions, eggplant eggs, mayonnaise, and salt to the bowl of a food processor fitted with the “S” blade. Puree until completely smooth. Alternatively, you can place ingredients in a large bowl and puree them with an immersion blender. Adjust salt to taste.

Prepare the Vegetarian Chopped Liver

Yields 2 cups

Acknowledgment

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. 

Recipe tags

aubergines aussie gourmet chopped liver eggplant freezer-friendly kosher for passover mock liver Perfect for Pesach Pesach traditional
Vegetarian Chopped Liver

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Diann KARNITSKY
Diann KARNITSKY
3 years ago

It certainly was easy to make, but it taste like egg salad. Not that that’s a bad thing but I was a little disappointed

0
Aviva S
Aviva S
4 years ago

Delicious! I tweaked the recipe a bit. I baked the eggplant wrapped in foil for about an hour till soft. Scraped out the flesh and when cool, added the rest of the ingredients listed. Turned out AMAZING. Will definitely make this again!

0
Aviva S
Aviva S
4 years ago

Delicious! I tweaked the recipe a bit…I baked the eggplant whole in foil for about an hour, let cool, and scraped out the flesh. Then added the rest of the ingredients listed and used an immersion blender to mix it together. Turned out AMAZING!! Will definitely make again!

0
Raquel
Raquel
Reply to  Aviva S
4 years ago

We are so happy to hear that you enjoyed this recipe!

0
wpdiscuz   wpDiscuz

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