Grilled Eggplant with Chicken liver Recipe
Ingredients
1 eggplant sliced 1/2 inch thick
5 tablespoons flour
1 teaspoon salt
2 tablespoons vegetable oil
4 tablespoons butter or margarine
1 1/2 pounds chicken livers, washed and cut in half
1 medium-size onion, sliced
1/2 teaspoon leaf basil, crumbled
1 can condensed chicken broth
2 tomatoes, peeled and cut in eighths
2 tablespoons chopped parsley
Directions
1. 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. Keep warm.
2. 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.
3. 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 egg plant border. Sprinkle with parsley and serve with hot cooked rice, if you wish.
2. 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.
3. 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 egg plant border. Sprinkle with parsley and serve with hot cooked rice, if you wish.
