Instructions: Back then, in the 50s, 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 50s, a dish still eaten today (not for health reasons though as you will see). The legend was that it not only tastes like liver, its actually as healthy as liver. But then, in those days, nurses told mothers that 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 eggplant, 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 eggplant.

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 chopped onion in same oil.

3. Chop eggplants (prefarably in meat grind). The key word here is - dont make a mash. Grind also garlic and eggs.

4. Mix eggplants, eggs, garlic, fried onion. Season with salt and pepper to taste.

5. Before serving, garnish with hard boiled egg slices, tomato "roses", black olives, chopped parsley...

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