The Mock Chopped Liver That Turned Out Green, But DELICIOUS!

I’m sorry, I don’t have a photo at the moment of the mock chopped liver that turned out green because my family polished it off, and I don’t have time to draw it right now as the fast of T’Isha B’Av is quickly approaching. Nonetheless I thought I’d post this for those other places in the world who are just starting their day and may wonder what to serve their families this afternoon! I served this together with Spelt rolls, a barley vegetable soup, vegetable potato kugel, and some black olive spread that I also made on a whim. Yumm, we are still stuffed!

I took a recipe that I saw on toriavey.com called Aunt Bev’s chopped liver, or something like that, and then I made it my own, by changing things up a bit. And certainly the fact that it is green mock chopped liver makes it uniquely my recipe?

I will say that my family loves anything green, like herb pestos and hot green pepper pastes and the like, so the green color did not deter them at all, in fact I think it may have made it even more attractive to them! Funny isn’t it?

You’ll Need:

• 2 tablespoons olive oil
• 4 hard boiled eggs
• 14 oz frozen peas, defrosted but not cooked
• 1 cup chopped white onion
• 1 cup smoked eggplant (smoked whole on the gas or in the oven and then pulp is removed)
• 1/2 cup toasted walnuts
• salt to taste, it needs quite a bit
• a pinch of cumin, and a pinch of black pepper

Preparation:

Stir fry onions until golden and then toast walnuts in same pan. Put everything in the food processor, or if you are life me and use your immersion blender for everything, put ingredients in a storage container and blend away. Taste and add some more salt (likely.)

Enjoy, and if you want the mock chopped liver to be less green you could cook the frozen peas until they loose their lovely green color. Then again, why deprive yourself of all those great nutrients that you get just by eating something green?