Recipe: Vegetarian eggplant “chopped liver”

AJC Lifestyles
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On Sep 5, 2018
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Recipe: Vegetarian eggplant “chopped liver”

4 large hard-boiled eggs

1 cup chopped raw pecans, toasted

2 teaspoons olive oil

1 large white onion, diced

1 teaspoon minced garlic

1 (1-pound) eggplant, peeled and cut into 1-inch cubes

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped parsley, for garnish

Nutritional information

Per 2-tablespoon serving: 39 calories (percent of calories from fat, 70), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), 27 milligrams cholesterol, 26 milligrams sodium.
Adapted from a recipe by Carol Rubin.

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