Liver In Basque Style
|Olive oil||5 Tablespoon|
|Onions||2 Medium, sliced|
|Lamb liver||450 Gram, sliced|
|Seasoned flour||1 Teaspoon (Leveled) (Use A Little)|
|Garlic||1 Clove (5 gm), crushed|
|Ripe tomatoes||450 Gram, skinned and quartered|
|Medium dry white wine/Rose wine||3 Tablespoon|
Cut the aubergines into 1/4-inch thick slices, sprinkle with salt, and leave in a colander to drain for 1 hour.
Heat 3 tablespoons of oil in a large frying pan and when hot fry the drained and dried aubergine slices until brown on both sides.
Remove and keep hot.
If necessary add a little more oil to the pan and fry the onions until golden; then remove and keep hot.
Sprinkle the liver slices with seasoned flour and fry quickly in the same pan for 2 minutes each side.
Meanwhile, in another pan melt the butter, add the garlic and tomatoes, stir, and leave to heat through gently.
Arrange alternate slices of liver and aubergine around a hot serving dish.
Swill the frying pan with the wine, stir and boil rapidly until syrupy then pour over the liver.
Pile the tomatoes and fried onions in the centre of the dish, and serve very hot.