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30 December 2012,21:24 by
D.Sumithra

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CHICKEN LIVER AND AUBERGINE CASSEROLE

Chicken Liver and Aubergine Casserole are satisfactorily approved by chefs worldwide! This is basically cooked using the aubergine oil. Other ingredients are sprinkled to make it a languished dish for everyone! Tomatoes, soured cream, ground pepper and chopped parsley are also added on it.
Serves :
4

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Cut the aubergine (eggplant) into 5 mm/ ¼ 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 a 900 ml/1 ½ pint (3 ¾ 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 sauté the onion until soft. Add the chicken livers and continue to cook for 2 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. 

INGREDIENTS

  • 2 medium aubergine oil
  • Salt and freshly ground pepper 
  • 100 grams rice, cooked 
  • 2 tablespoon chopped parsley 
  • 2 medium onion, sliced 
  • 200 grams chicken livers 
  • 6 tablespoons soured cream
  • 2 teaspoon paprika pepper
  • 4 tomatoes, sliced

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