Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup chopped chicken liver
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the diced eggplant on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
3. In a skillet over medium heat, sauté the chopped onion and garlic until softened, about 5 minutes.
4. Add the chopped chicken liver to the skillet and cook until browned on all sides, about 5-7 minutes.
5. In a food processor, combine the roasted eggplant, sautéed onion and garlic, and cooked chicken liver. Pulse until the mixture is finely chopped.
6. Add the chopped hard-boiled eggs, mayonnaise, lemon juice, salt, and pepper to the food processor. Pulse until the mixture is well combined and smooth.
7. Taste and adjust seasoning as needed.
8. Transfer the chopped liver and eggplant spread to a serving bowl.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of spread.
Nutritional information:
Calories per serving: 120
Fat: 10g
Protein: 5g
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Instead of chicken liver, you can use beef liver or omit the liver altogether for a vegetarian version.
- Greek yogurt or sour cream can be used instead of mayonnaise.
- Red onion or shallots can be used instead of yellow onion.
Variations:
- Add chopped fresh herbs such as parsley, cilantro, or dill for added flavor.
- Spread the mixture on toasted bread or crackers for a delicious appetizer.
- Use the spread as a filling for sandwiches or wraps.
Tips and tricks:
- To make the spread smoother, add a little bit of water or chicken broth to the food processor while blending.
- For a smokier flavor, grill the eggplant instead of roasting it in the oven.
- Make sure to chop the liver into small pieces before cooking to ensure even browning.
Storage instructions:
Store the chopped liver and eggplant spread in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The spread can be served cold or at room temperature. If you prefer it warm, heat it in a microwave-safe dish for 30 seconds to 1 minute.
Presentation ideas:
Serve the spread in a small bowl with crackers or sliced vegetables for dipping.
Garnishes:
Garnish with chopped fresh herbs or a drizzle of olive oil.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with toasted bread, pita chips, or sliced vegetables.
Troubleshooting advice:
- If the spread is too thick, add a little bit of water or chicken broth to thin it out.
- If the spread is too thin, add more chopped eggplant or liver to thicken it up.
Food safety advice:
- Make sure to cook the chicken liver thoroughly to an internal temperature of 165°F to avoid foodborne illness.
- Store the spread in the refrigerator and consume within 3 days.
Food history:
Chopped liver is a traditional Jewish dish that originated in Eastern Europe. It is typically made with chicken liver, onions, and hard-boiled eggs.
Flavor profiles:
The chopped liver and eggplant spread is rich and savory with a slightly smoky flavor from the roasted eggplant.
Serving suggestions:
Serve as an appetizer or snack with crackers or sliced vegetables.
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Region: Jewish