Chicken Livers Greek Style
|Eggplant||1 , sliced .5 inch thick|
|Vegetable oil||2 Tablespoon|
|Chicken livers||1 1⁄2 Pound, washed and cut in half|
|Onion||1 Medium, sliced|
|Basil leaf||1⁄2 Teaspoon, crumbled|
|Condensed chicken broth||1 Can (10 oz)|
|Tomatoes||2 , peeled and cut in eighths|
|Chopped parsley||2 Tablespoon|
Dip eggplant slices in mixture of 3 tablespoons of the flour and salt.
Saute in oil and 2 tablespoons of butter or margarine about 3 minutes on each side, or until soft in a large skillet.
Arrange, overlapping, around edge of serving dish.
Saute chicken livers and onion in remaining butter or margarine in same skillet 6 minutes, or until browned.
Stir in remaining 2 tablespoons flour and basil.
Gradually stir in broth.
Heat, stirring constantly, until mixture thickens and bubbles 1 minute.
Add tomatoes; cover; reduce heat; simmer 5 minutes.
Spoon into center of serving dish with eggplant border.
Sprinkle with parsley and serve with hot cooked rice, if you wish.