RECIPE: Fake Hoffman's Fake Chopped Liver (AKA aubergine dip)
I'm staying with S and N for the weekend, and they put in a special request. This recipe is based on years' of eating the stuff, and working out how to recreate it. Unlike Hoffman's, I don't put 58% mayonnaise in mine.
INGREDIENTS
To make a lot (it's quite rich):
3 largeish aubergines
4 or 5 large onions
3 or 4 large garlic cloves
3 hard boiled eggs
sugar
salt
pepper
oil
METHOD
Slice the onions finely, and slow cook in a little oil. The aim is to get them translucent, rather than crispy.
Garlic: you have two choices. Either crush and add to the onions, which is fine, or for a better flavour, roast in the oven, and then squeeze in the onions when they're about 75% of the way there.
Prick the aubergines with a fork, lots of times, and lay on a roasting tray. No oil. Cook on a high over for about half an hour, and then put under the grill, turning regularly, for about 15 minutes. The aim is to have them squashy.
When the onions are very soft, add some sugar and cook down some more. Let them go brown.
Take the aubergines out from the grill, slice open, and scoop the mostly-cooked flesh into the onions.
Keep cooking, till it gets really mushy. You might need to add a little more oil: play it by ear. Season as you go along: salt, pepper, a little more sugar if you fancy.
Pour the aubergine-onion mixture into your blender, and shsssuuujsh (well know verb for blending something to a pulp). Add the hardboiled eggs, and shsssuuujsh some more.
Do a final seasoning check, and you're ready to go.
It's easy, time-consuming, but ultimately worth it.
For the full-fat experience, add some mayonnaise.
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