Aubergine Salad Flavor Of Liver Recipe

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   ["Back then, in the 50's, Israel was a poor country, and there were food coupons.", "Medicine then considered liver as a very healthy food, source of iron, etc... Obviously the occasion called for invention and this is a famous recipe of the 50's, a dish still eaten today (not for health reasons though as you will see).", "The legend was which it not only tastes like liver, its actually as healthy as liver.", "But then, in those days, nurses told mothers which 7 olives are like 1 egg.", "Yes, those were the days.", "BTW, the dish is very very tasty.", "Serve with some rye bread.", "Serves : 8-10 buffet servings (from my experience, unless your guests are really famished, even more)", "1.", "Peel the aubergine, slice to 1/2 inch slices.", "Sprinkle salt on slices and stand for about 20 mins.", "Then rinse slices and dry.", "This stage is supposed to extract bitter fluids from the aubergine.", "2.", "Put flour on plate.", "Cover each slice on both sides with flour, and fry.", "Remove fried slice to a paper towel to soak excess oil.", "Fry minced onion in same oil.", "3.", "Chop aubergines (prefarably in meat grind).", "The key word here is - do not make a mash.", "Grind also garlic and Large eggs.", "4.", "Mix aubergines, Large eggs, garlic, fried onion.", "Season with salt and pepper to taste.", "5.", "Before serving, garnish with hard boiled egg slices, tomato ""roses"

* Per serving · 4 servings · Values may vary.