VEGETARIAN EGGPLANT “CHOPPED LIVER”

If you don’t have a large food processor, pulse each ingredient individually in the food processor and then combine by hand. For a fancier presentation, cut off 1/3 of one of the hard-boiled eggs, finely dice it and use it, along with chopped parsley, to garnish the finished dish.

4 large hard-boiled eggs 1 cup chopped raw

pecans, toasted 2 teaspoons olive oil 1 large white onion, diced 1 teaspoon minced garlic 1 (1-pound) eggplant, peeled and cut into 1-inch cubes 2 teaspoons fresh lemon

juice

1/4 teaspoon salt

1/2 teaspoon freshly

ground black pepper 2 tablespoons chopped

parsley, for garnish

Peel the hard-boiled eggs and place them in the bowl of a 6-cup food processor fitted with the S-blade.

Heat a large dry skillet over medium heat. Add the chopped pecans and let cook 5 minutes, shaking frequently, until fragrant and browned. Add the pecans to the food processor bowl. Set aside.

Heat the olive oil in the skillet over medium-high heat. Saute the onion for 4 minutes, stirring frequently. Add the garlic and cook 1 minute longer. Add the onions and garlic to the food processor bowl. Do not wipe out the skillet.

Add the eggplant to the skillet and cook for about 5 minutes, stirring constantly, until it is browned and soft. Add the eggplant, lemon juice, salt and pepper to the food processor bowl.

Once the ingredients come to room temperature, about 20-30 minutes, cover the food processor with its lid and puree until all ingredients are well combined and creamy, scraping down the sides as needed. Taste and adjust seasonings. Transfer to an airtight container and refrigerate for at least 1 hour or overnight. Garnish with chopped parsley. Serve with matzos, bagel chips, crackers or rye bread. Makes 4 cups.

Per 2-tablespoon serving: 39 calories (percent of calories from fat, 70), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), 27 milligrams cholesterol, 26 milligrams sodium.

Adapted from a recipe by Carol Rubin.