Israeli Aubergine and Egg Pate (Vegetarian Chopped Liver)

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

Directions

1. 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. 2

   Boil the eggs until hard and then shell them.

3. 3

   Heat the oil and butter. Cook the onion, covered, until soft. Remove the lid and cook the onion until browned.

4. 4

   Add the aubergines and garlic and cook for 15 minutes or until the aubergine is soft.

5. 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. 6

   Chill until required, although I can't resist having a few teaspoons whilst still warm.