Ellen Levines Vegetarian Chopped Liver A La Dragon Food

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON

Ellen Levine's Vegetarian

Provided by Crescent Dragonwagon

Categories Food Processor Mushroom Nut Vegetarian Tree Nut Walnut Green Bean Legume Lentil Chill Advance Prep Required

Yield Makes about 3 1/2 pints

Number Of Ingredients 15

Ingredients

Vegetable oil cooking spray
1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
2 large onions, chopped
3 cloves garlic, peeled and quartered
1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
1 1/2 cups lentils, cooked to tenderness
4 hard-boiled eggs, quartered
1 1/2 cups walnuts, toasted
1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 to 3 tablespoons minced onion (optional)
Minced fresh parsley, for garnish
Paprika, for garnish

Steps:

1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

ISRAELI AUBERGINE AND EGG PATE (VEGETARIAN CHOPPED LIVER)

Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) image

Make and share this Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver) recipe from Food.com.

Provided by Jewpanese cook

Categories Southwest Asia (middle East)

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

675 g eggplants
2 onions
5 tablespoons sunflower oil
25 g margarine
1 garlic clove
5 eggs
1/2 teaspoon salt
1 pinch black pepper

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.

Nutrition Facts : Calories 175.9, Fat 14.3, SaturatedFat 2.5, Cholesterol 132.2, Sodium 221.1, Carbohydrate 8, Fiber 3.3, Sugar 3.4, Protein 5.1

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