Greek Chicken Livers
|Eggplant||1 Pound, sliced 1/2-inch thick|
|Water||1⁄4 Cup (4 tbs)|
|Chicken livers||1 1⁄2 Pound, cut in half|
|Onion||1 Medium, sliced|
|All purpose flour||2 Tablespoon|
|Basil leaf||1 Teaspoon, crumbled|
|Condensed chicken broth||1 Can (10 oz)|
|Tomatoes||2 , peeled and cut into eighths|
|Chopped parsley||2 Tablespoon|
1 Season eggplant slices with salt. Overlap slices in a large skillet; pour 1/4 cup water over; cover. Bring to boiling; lower heat; steam 5 minutes.
2 Arrange eggplant, overlapping, as a border around edge of heated serving dish; keep warm.
3 Saute chicken livers and onion in butter or margarine in skillet 6 minutes, or until browned. Stir in flour and basil. Gradually stir in broth.
4 Heat, stirring constantly, until mixture thickens and bubbles 3 minutes. Add tomatoes; cover; reduce heat; simmer 5 minutes. Spoon into center of serving dish with eggplant border. Sprinkle with parsley.