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Chicken Liver And Aubergine (Eggplant) Casserole

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Ingredients
  Eggplant 1 Medium
  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
  Salt To Taste
  Pepper To Taste
Directions

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 (200°C/400°F, Gas Mark 6) for 25 to 30 minutes.
Serve hot.
Cooking time: 45 minutes

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
2

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