Chopped liver

‘Liver-flavour aubergine’ is a weird-sounding yet popular invention, which is probably one of the best products to expose the unique, often paradoxical, history of the city over the last 60 years.

During the days of rationing, in the 1950s, Ashkenazi Jews couldn’t afford to make one of their most loved dishes, chopped liver, second only to gefilte fish in its iconic value. A creative solution was found using aubergines, a cheap and abundant local ingredient, that was ‘made’ to taste