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| VEGETARIAN CHOPPED LIVER 3 1 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 Salt and pepper 3 hard boiled eggs Wash eggplant, no need to salt it. Beat egg and water with a whisk. Peel, leaving 3 strips of peel. In a frying pan heat oil, (about 1/2 cup). Cut eggplant into rounds about 1/2- inch 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 till 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 one 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. Yield: 8 - 10 servings Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By aaron_finster@... |