Israeli Aubergine and Egg Pate Vegetarian Chopped Liver
Transform your appetizer game with this Israeli Aubergine and Egg Pâté, a savory and creamy vegetarian twist on traditional chopped liver. This flavorful dip combines smoky roasted aubergine, rich caramelized onions, and protein-packed hard-boiled eggs for a hearty, plant-based delight. Enhanced with a touch of olive oil and optional garlic, this pâté achieves a perfectly balanced, textured spread that's ideal for crackers, warm bread, or crisp veggies. Ready in under an hour, this dish is not only wholesome and satisfying but also easy to prepare, making it a go-to for entertaining or everyday snacking. Packed with Mediterranean flair and vegetarian-friendly ingredients, this recipe is a must-try for lovers of bold, earthy flavors.
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Recipe Information
Ingredients
- 1 large aubergine (eggplant)
- 2 medium yellow onion
- 3 hard-boiled eggs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 clove garlic (optional)
Instructions
Preheat your oven to 400°F (200°C).
Pierce the aubergine a few times with a fork to allow steam to escape. Place it on a baking sheet lined with parchment paper.
Roast the aubergine for 30-40 minutes, turning it halfway through, until it is soft and the skin is wrinkled.
While the aubergine is roasting, peel and thinly slice the onions.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, and cook, stirring occasionally, for 15-20 minutes until they are deeply caramelized. Set aside to cool.
Once the aubergine has roasted, let it cool slightly. Then, scoop out the flesh and discard the skin.
In a food processor or blender, combine the aubergine flesh, caramelized onions, hard-boiled eggs, remaining tablespoon of olive oil, salt, pepper, and optional garlic if using.
Pulse the mixture until smooth but still slightly textured. Be careful not to overprocess; the texture should resemble a traditional chopped liver pâté.
Taste and adjust seasoning as needed.
Transfer the pate to a serving dish or container and chill for at least 1 hour to allow the flavors to meld.
Garnish with fresh parsley if desired and serve with crackers, bread, or fresh vegetables.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 27.2 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
