Liver with eggplants
Description
The appetizer is prepared quickly and easily. Liver with eggplants is a wonderful appetizer that takes me about an hour to make. However, overall the appetizer needs about two hours so it can sit well in the refrigerator and absorb the flavors. In my opinion, this is a very interesting and perhaps avant-garde appetizer with an extraordinary range of flavors. Sometimes, for convenience, I cut each roll in half and insert a toothpick into each piece. This way, the appetizer turns into a small treat that is easy to take from the table and comfortable to eat. Try making it, and I have no doubt you will definitely like it. Good luck and serve the appetizer to the table.
Instructions
- 1
Step 1
Let's prepare the ingredients we need.
- 2
Step 2
Choose elongated eggplants so they can be sliced into long strips, 5 mm thick. Do not peel them. Soaking the eggplants in salted water is optional.
- 3
Step 3
Fry the eggplants in olive oil on both sides. As soon as the eggplant is covered with a beautiful golden crust, immediately turn it over. It is very important not to overcook these vegetables!
- 4
Step 4
Finely chop the onion and fry it in oil until soft and golden. You can also stew the onion under a lid.
- 5
Step 5
We rinse the liver, pat it dry, cut it into pieces, coat it in flour, and fry it in a separate pan until fully cooked; do not add salt or pepper.
- 6
Step 6
Then add the fried onion to the liver that has formed a crust, cover with a lid, and simmer everything for about 8 minutes over low heat. Then remove the liver from the heat and let it cool.
- 7
Step 7
Pass the cooled liver and onions through a meat grinder twice.
- 8
Step 8
Add butter to the liver, salt and pepper it, add aromatic spices to taste, and mix everything together.
- 9
Step 9
In each eggplant slice, wrap in as much filling as can possibly fit :) It tastes better this way — tested and proven!
- 10
Step 10
Arrange the rolls beautifully on a platter, surrounding them with fresh herbs. Season the rolls on top with garlic pressed through a garlic press, drizzle with balsamic vinegar and olive oil. Leave the rolls in the refrigerator for an hour. Then serve the appetizer to the table.