Mock Chopped Liver – Eggplant Spread

Mock Chopped Liver – Eggplant Spread


  • 3 to 4 tablespoons Canola or Coconut oil (the eggplant absorbs oil – so you may need to add more.)
  • 2 large onions, chopped
  • 1½ pounds eggplant, peeled and cut into ½-inch dice
  • Salt and freshly ground pepper, to taste
  • 6 to 8 ounces mushrooms, diced
  • Cayenne pepper, to taste
  • 2 large hard-boiled eggs, chopped or grated
  • 1/4 cup pecans, ground (optional)

Eggplant Preparation:

  • 1. cut the eggplant into 1/2″ discs.
  • 2. spread salt on the discs and place in a strainer for 30 minutes to 1 hour (this will take the bitterness out of the eggplant)
  • 3. rinse the salt off the eggplant, dry with a paper towel then cut into dice sized cubes


Heat oil in a large skillet. Add onions and sauté over medium-low heat 8 minutes or until onions are soft and begin to brown. Add eggplant, salt and pepper. Sauté 5 minutes over medium heat. Cover pan and cook over low heat, stirring often, about 15 minutes or until eggplant is tender. Add mushrooms. Cover and cook, stirring often and mashing vegetables occasionally with a wooden spoon, 15 minutes or until vegetables are very tender. If you would like a finer-textured spread, puree mixture in a food processor.

Transfer mixture to a bowl and let cool. Add a pinch of cayenne. Adjust seasoning. Lightly stir in hard-boiled eggs (and Pecans). Serve cold. Makes six to eight servings.

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