Israeli aubergine and egg pate vegetarian chopped liver (recipe)

Israeli aubergine and egg pate vegetarian chopped liver (recipe)
Name	Israeli aubergine and egg pate (vegetarian chopped liver)
Ingredients	Eggplants • Onions • Margarine • Garlic clove • Eggs • Salt • Black pepper
Cooktime (in hours)	0.5
Preptime (in hours)	0.5
Totaltime (in hours)	1
Keto friendliness	Keto friendly
Calories	175.9
Fat	14.3
Protein	5.1
Carbohydrate	8
Fiber	3.3
Net carbohydrates	4.7
Sugar	3.4
Saturated fat	2.5
Cholesterol (mg)	132.2
Sodium	221.1
Servings	8
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Israeli aubergine and egg pate vegetarian chopped liver (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

1. Cut the aubergine into 1 inch (2.5 cm) cubes. Sprinkle with salt and place in a colander and leave for 30 minutes.
2. Boil the eggs until hard and then shell them.
3. Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.
4. Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.
5. 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.
6. Chill until required, although I can't resist having a few teaspoons whilst still warm.
   
   Food tags
   Asian, European, Kosher,

Keto-meter rating

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Time:
Prep Time in Hours and Mins:1H

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