Chicken Liver And Aubergine (Eggplant) Casserole Recipe


Main Ingredient


 Eggplant1 Medium
 Oil1⁄2 Cup (8 tbs)
 Rice1⁄4 Cup (4 tbs), cooked
 Chopped parsley2 Teaspoon
 Onion1 Medium, sliced
 Chicken livers1⁄4 Pound
 Sour cream3 Tablespoon
 Paprika pepper1 Teaspoon
 Tomatoes2 , sliced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 814 Calories from Fat 580

% Daily Value*

Total Fat 66 g101%

Saturated Fat 11.2 g55.8%

Trans Fat 0 g

Cholesterol 207.3 mg

Sodium 275 mg11.5%

Total Carbohydrates 46 g15.2%

Dietary Fiber 10.6 g42.4%

Sugars 12.8 g

Protein 16 g32.4%

Vitamin A 184.5% Vitamin C 76.5%

Calcium 9.9% Iron 39.9%

*Based on a 2000 Calorie diet


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