• 1 large eggplant cut in small chunks
  • 2 very large onions
  • 3 raw eggs
  • oil – for frying
  • salt and pepper to taste
  • 2 garlic gloves, crushed


Fry eggplant and onions until they are golden brown. Remove from fry pan and drain well. Do not pour out the oil left in the fry pan. Put the eggplant back into the fry pan and add beaten eggs. On a low heat, stir constantly so that the mixture does not stick to the bottom of pan. When the mixture is dry (no more raw egg) place in container add salt, pepper and garlic. When cooled, put thru grinder to look like chopped liver.