Fried Chicken Liver with Eggplants
A hearty and delicious dish in which the liver becomes aromatic and very tender. This recipe uses chicken liver, but beef liver can be used by increasing the cooking time. A vegetable salad, rice, or potatoes would make a great side dish. The specified amount of ingredients is enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken liver 500 g
- eggplants 400 g
- tomatoes 250 g
- onion 150 g
- carrot 150 g
- garlic clove 2-3 clove
- ground paprika 1 tsp
- salt
- vegetable oil
- greens to taste
Instructions
Step 1 of 16
Slice the onion into strips.
Step 2 of 16
Cut the eggplants into pieces.
Step 3 of 16
Cut the liver into small pieces.
Step 4 of 16
Slice the tomatoes.
Step 5 of 16
Finely chop the greens.
Step 6 of 16
Grate the carrot on a medium grater.
Step 7 of 16
Sauté the onion in vegetable oil.
Step 8 of 16
Add the carrot and sauté.
Step 9 of 16
Add the liver and fry.
Step 10 of 16
Add the eggplants. Fry for 15 minutes.
Step 11 of 16
Add the tomatoes.
Step 12 of 16
Add the paprika and salt.
Step 13 of 16
Add the garlic, pressed through a garlic press.
Step 14 of 16
Stir. Fry for 10 minutes.
Step 15 of 16
Add the greens.
Step 16 of 16
Stir and remove from heat.