My friends mom made this wonderful alternative this weekend to chopped liver for Rosh Hasahanah. I also grow eggplant, so I have tons of things to do with them.
This one is very simple....and got rave reviews by a dozen hungry people!
2-3 eggplants medium
1 small onion
3-4 hard boiled eggs - diced
salt and pepper to taste.
Take whole eggplants, throw them into an oven, where you can be baking anything. cook the eggplant until it is mushy. Take out the eggplants and let them cool. You can leave them out on the counter and make this the following day.
Take onion and saute them until they just begin to brown. Cut the eggplants in half, scoop of the meat, mix it in with the onions and a good amount of hard boiled eggs. Season with salt and pepper.
This is so good! I eat it as a side dish, or I even used it with Cheeters low card crackers or sliced cucumber slices as a cracker.