Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
Contains
- EggI love chopped liver, and this recipe that I learned from an Israeli chef allows me to enjoy “chopped liver” while staying parve.
1 tablespoon oil
1 small onion, diced
1 medium eggplant, cut into 1-inch chunks
2 tablespoons Gefen Olive Oil
1 teaspoon Haddar Kosher Salt
2 hard-boiled eggs, peeled and cut into quarters
1/2 cup Gefen Mayonnaise (or use sugar-free mayonnaise or homemade)
1/2 teaspoon salt, or to taste
Heat oil in a frying pan over medium heat. Add onion; sauté until browned, five to 10 minutes. Set aside to cool.
Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Toss eggplant, oil, and salt together on prepared baking sheet. Roast for 40 minutes. Set aside to cool.
Add onions, eggplant eggs, mayonnaise, and salt to the bowl of a food processor fitted with the “S” blade. Puree until completely smooth. Alternatively, you can place ingredients in a large bowl and puree them with an immersion blender. Adjust salt to taste.
Yields 2 cups
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
How Would You
Rate this recipe?
Please log in to rate
It certainly was easy to make, but it taste like egg salad. Not that that’s a bad thing but I was a little disappointed
Delicious! I tweaked the recipe a bit. I baked the eggplant wrapped in foil for about an hour till soft. Scraped out the flesh and when cool, added the rest of the ingredients listed. Turned out AMAZING. Will definitely make this again!
Delicious! I tweaked the recipe a bit…I baked the eggplant whole in foil for about an hour, let cool, and scraped out the flesh. Then added the rest of the ingredients listed and used an immersion blender to mix it together. Turned out AMAZING!! Will definitely make again!
We are so happy to hear that you enjoyed this recipe!