Passover Eats: Vegetarian Chopped Liver and Eggplant Mina

Z and I's Saturday morning consisted of a lot of this:

We celebrated Passover with Z's family on Saturday (and Easter with mine on Sunday), and we wanted to create some meat-free dishes for Seder dinner. Z found a number of delicious-sounding recipes on the Jewish Woman website, and eggplant ended up becoming the name of the game Saturday morning. 

First up was the Vegetarian Chopped Liver, which was made with a ton of onions, mushrooms, hard boiled eggs and eggplant (of course).

The finished product!

The chopped liver was perfect spread atop Matzoh, and the pinch of cayenne we added spontaneously added a great kick to this otherwise mild dish. 

Since we were pressed for time, we made the Eggplant Mina at the same time as the chopped liver. The original recipe called for grilling the eggplant, but we ended up rubbing the eggplant with some olive oil and sticking it under the broiler in the oven on a cookie sheet for 20 minutes. Once the eggplant was cool, I peeled the skin off and followed the original recipe.

Matzoh crust waiting for the eggplant filling.

Finished product!

 For cheese, we used crumbled feta and shredded Muenster. I have to admit, I was a little skeptical as to how this would taste (eggplant, feta, Muenster and nutmeg?), but the end result was incredibly unique and packed with flavor. The cheeses also provided a comforting richness to this dish, making it hearty and satisfying.

Amongst a table full of mostly omnivores, our vegetarian dishes were a hit!

What good eats did you enjoy this year for Passover and/or Easter?


Side note: Don't forget to enter my giveaway for your chance to win two tickets to this Saturday's Spring Wine Fest in Boston!

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