Middle Eastern
Passover-ready vegetarian chopped liver with charred eggplants, caramelized onions, and hard-boiled eggs. Rich, savory, and feels classic and fresh at the same time.
1. Char eggplants over an open flame or under the broiler until blackened and soft.\n2. Peel and let drain.\n3. Caramelize onions in olive oil until deep golden.\n4. Hard-boil eggs and chop.\n5. Mix all ingredients together, season with salt and pepper.\n6. Serve with matzo or crackers.