Chicken Liver And Aubergine (Eggplant) Casserole
|Oil||1⁄2 Cup (8 tbs)|
|Rice||1⁄4 Cup (4 tbs), cooked|
|Chopped parsley||2 Teaspoon|
|Onion||1 Medium, sliced|
|Chicken livers||1⁄4 Pound|
|Sour cream||3 Tablespoon|
|Paprika pepper||1 Teaspoon|
|Tomatoes||2 , sliced|
Cut the aubergine (eggplant) into 1 cm/1/2 inch slices.
Brush one side of each slice with a little oil.
Sprinkle with salt and pepper then cook under a low grill (broiler), without turning, until soft and lightly browned.
Arrange a third of the aubergine (eggplant) slices in the bottom of a 900 ml/1/2 pint (3 3/4 cup) greased casserole dish.
Mix the rice with the parsley and spoon into the dish.
Cover with another third of the aubergine (eggplant) slices.
Heat a little oil in a pan and saute the onion until soft.
Add the chicken livers and continue to cook for 4 minutes.
Stir in the cream, paprika and salt and pepper to taste.
Mix well, then pour into the casserole and top with the remaining aubergine (eggplant) slices.
Arrange the tomato slices around the edge and brush with oil.
Cook in a preheated moderately hot oven (200Â°C/400Â°F, Gas Mark 6) for 25 to 30 minutes.
Cooking time: 45 minutes