Best Israeli Aubergine And Egg Pate Vegetarian Chopped Liver Recipes

ISRAELI AUBERGINE AND EGG PATE (VEGETARIAN CHOPPED LIVER)

Steps:

• Cut the aubergine into 1 inch (2.5 cm) cubes. Sprinkle with salt and place in a colander and leave for 30 minutes.
• Boil the eggs until hard and then shell them.
• Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.
• Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.
• Put the aubergine and onion mixture into the food processor. Add the eggs, salt and pepper and then pulse until a coarse mixture is formed.
• Chill until required, although I can't resist having a few teaspoons whilst still warm.

HARD-COOKED EGG PATE

Steps:

• Carefully remove the yolks from the whites and very finely chop the whites.
• With the back of a spoon, press the yolks through a sieve into a small bowl.
• Add the whites, butter, chives, and salt; mash with a fork until blended.
• Taste and add more salt, if needed.
• Cover and refrigerate until ready to use.
• Let the pate come to room temperature before serving.
• May garnish with chives or radish slices.
• Spread on bread or accompany with bread or toast and serve.

VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)

Steps:

• Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
• Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.