What to cook from the liver and eggplant. Braised beef liver with eggplant. Milanese chicken liver with eggplant: a recipe in a pan

If you like baked cheese with a golden crust, tender meat and vegetables, but have not yet tried this hot dish, then read our article urgently! Chicken liver Milanese is a real culinary masterpiece and a gourmet delight that does not require long standing at the stove or intricate ingredients.

Simple products, basic cooking skills and a little time will allow you to surprise your guests and family with an exotic European dish.

Learn how to cook this simple hot dish according to a classic Italian recipe.

Traditional Milanese Chicken Liver: Oven Recipe

Ingredients

• — 600 g + -
• - 3 teeth + -
• - 1 PC. + -
• - 2 pcs. + -
• - 180 g + -
• - 4 tbsp. l. + -
• - taste + -

Do-it-yourself baked chicken liver with vegetables in Milanese step by step

First prepare the onion

• We clean the onion, cut into cubes and send to sauté over low heat in oil.
• While it is reddening, we process the liver. If it was not bought by weight, it is not necessary to rinse it, it is enough to separate it from large films and cut into medium-sized pieces.
• We spread them to the onion and, adding fire, fry so that the sides are browned. It will take 10 minutes.
• In the meantime, scald the tomatoes with boiling water so that the skin comes off easily. We clean the garlic and chop everything finely. We cut the tomatoes into cubes 1.5 by 1.5 cm, we can chop the garlic with a knife or pass through a press.
• When the liver is brought almost to readiness, salt it, pepper it, keep it without a lid on low heat for another 2 minutes and turn it off.
• Transfer it to a glass baking dish.

A foil or metal form is also suitable, the main thing is that the form is not made of ceramics, otherwise we will not be able to put it in an already preheated oven.

• Sprinkle chopped herbs on top, then garlic. Spread the tomatoes evenly and finish everything with a layer of grated cheese.

• We put in the oven preheated to 180 ° C on the middle shelf and bake until the cheese melts and grabs a golden crust.

Serve the dish, letting it cool a little so that the tomatoes do not flow along with the side dish. Bon appetit!

For those who want to add some more fresh vegetables to the meat, we suggest making it hot according to the following recipe.

Milanese chicken liver with eggplant: a recipe in a pan

Ingredients

• Raw chicken liver - 500 g;
• Eggplant - 400 g;
• Onion - 1 pc.;
• Cheese - 150 g;
• Tomatoes - 1 pc.;
• Chopped greens - 4 tbsp. l. without a slide;
• Sour cream - 3 tbsp. l.;
• Salt - to taste.

How to make your own Chicken Milanese with Eggplant

• Wash the eggplant and, without peeling, cut into quarters no thicker than 2-3 mm. Salt generously and set aside for at least 15 minutes. The vegetable will give juice, along with which the bitterness will go away, after which it can be safely cooked without fear of spoiling the final taste of the dish.
• We separate the liver from the films, cut into pieces of medium size. Fry in vegetable oil until almost cooked, at the end add salt and pepper. Transfer to a deep bowl.
• We clean the onion, chop it into thin half rings and sauté over low heat in the freed frying pan. When it turns red, add the eggplants to it, after draining the juice from them, and fry everything together.
• In the meantime, peel the tomato, chop it into cubes and, when the eggplant is almost cooked, put it in the pan. Simmer covered for 5 minutes.
• We send the liver to the vegetables, put sour cream there and, bringing the mass to a boil, sprinkle with grated cheese.

• Now we reduce the fire to a minimum, close the pan with a lid and hold it for 5 minutes. Then open, sprinkle with herbs and leave to cool slightly.

We lay out the liver in Milanese with eggplant on portioned plates and serve with a hot side dish.

As you can see, both recipes are very simple, it remains to choose the one that you like the most and try to cook a wonderful Italian hearty and healthy dish using it.

Bon appetit!

The most favorite season of all housewives is coming - autumn. It is at this time of the year, when the harvest is already harvested, that there is an abundance of vegetables at affordable prices on the shelves of all grocery stores and stores. And it’s a sin not to take advantage of this, because it is in autumn that you can stock up on all the necessary vitamins and macro- and microelements that our body needs so much in winter. Therefore, in this period, vegetable dishes are as relevant as possible. And if you make blue ones, and even with a liver, you get an incredible combination.

Eggplant deservedly bears the title of the king of vegetables due to its wonderful taste and low calorie content, as well as a high content of nutrients, namely potassium, calcium, phosphorus, sodium, magnesium, carotene, copper, iron and vitamins PP, groups B and C.

Recipes from this vegetable are very popular, and the combination of blue and liver is considered almost ideal, because these ingredients amazingly complement each other and allow everyone to reveal new flavors. Dishes from these products are incredibly tender and appetizing, so it is not for nothing that they are liked even by those who do not like either one or the other. And so that you can cook and appreciate the delicate taste, we decided to offer several recipes and accompanied them with photos and videos.

Eggplant Milanese

Ingredients

Servings: - + 20

• eggplant 4 things.
• liver (chicken) 500 g
• Bulgarian pepper 2 pcs.
• carrot 2 pcs.
• bulb onions 2 pcs.
• garlic 2 cloves
• tomato juice 400 ml
• cream (20%) 60 ml
• olive oil 5 st. l.
• dill 4 branches
• salt to taste
• salt to taste

per serving

Calories: 83 kcal

Proteins: 5.2 g

Fats: 4.8 g

Carbohydrates: 4.6 g

50 min. Video recipe Print

First of all, let's deal with eggplants - they need to be thoroughly washed under a cold running stream, cut lengthwise into 2 halves and rubbed well with salt. Leave them like this for about twenty minutes, this will help get rid of the excess bitterness contained in the peel.

In the meantime, let's start cooking the liver. First of all, it must be thoroughly washed, dried with a paper towel from excess moisture and cleaned of all films and bile ducts.

Next, you need to fry the liver for 3 minutes on both sides in a hot frying pan, greased with olive oil. As soon as the liver is ready, put it on a plate, cool and cut into small pieces.

While the liver is roasting, wash and clean all the vegetables. Chop the onion and bell pepper using the brunoise method (small cubes, approximately 1-2 mm), and grate the carrots on a medium grater.

Rinse the eggplant thoroughly to remove salt residue and chop into small cubes.

Take a clean deep frying pan (a wok works best) and heat the olive oil in it. Then throw in the bell peppers, onions and carrots and sauté the vegetables for about 2-3 minutes.

Throw in the chopped eggplant and mix well. Simmer over medium heat for about 10 more minutes.

Add garlic cloves, passed through a press, to the pan to the vegetables, mix thoroughly and leave to fry for one minute.

Pour the tomato juice into the pan and simmer everything together for about 5 more minutes.

Almost before the dish is ready, put the pre-chopped liver to the vegetables, pour in the cream and season with spices to your liking. Mix everything thoroughly and leave on fire (approximately 2-3 minutes).

An appetizing and incredibly fragrant dish is ready - sprinkle chopped dill on top and remove from heat. It can be served both hot and cold.

Advice: in order for the liver to be tender and not bitter, pre-soak it in cold milk for a couple of hours. For spice, you can add a pinch of sugar.

Eggplant pate with chicken liver for the winter

Cooking time: 1 hour 30 minutes

Servings: 18




Energy value

• caloric content - 93.2 kcal;
• fats - 5.5;
• proteins - 5.7;
• carbohydrates - 5.2.

Ingredients

• eggplant - 900 g;
• liver (chicken) - 500 g;
• onion - 320 g;
• carrots - 215 g;
• garlic - 2 cloves;
• butter - 100 g;
• thyme - 2 branches;
• salt - to taste;
• a mixture of peppers - to taste.

Step by step cooking

1. First you need to prepare and process the main ingredient - eggplant. They must be thoroughly washed, dried with paper towels and sent to the oven (Grill mode) to bake until soft.
2. Next, wash the liver, clean it thoroughly and cut into small pieces.
3. Onions should be chopped into small cubes, carrots should be grated on a coarse grater, and garlic should be passed through a press.
4. We put a frying pan on a small fire and heat the butter in it. We throw carrots and onions there and sauté the vegetables for about 5 minutes.
5. Then add pre-chopped liver, garlic, thyme sprigs to the pan and season to taste with salt and pepper. Mix everything well and simmer until the liver is completely cooked.
6. We take out the baked eggplants from the oven, let them cool a little and, having cut them in half, we extract the pulp from them, and discard the skin.
7. In the blender bowl we put the blue ones, frying with liver and beat everything until a homogeneous consistency (there should be no lumps).
8. Sterilize jars with lids for seaming in a water bath and cool. Pate is laid out in sterile jars and rolled up.
9. We put the eggplant and liver blank to be sterilized for about one hour in boiling water - this will protect you from tearing off the lids and exploding cans in the future.
10. That's all - the most delicious and healthy snack for the winter is ready!

Advice: before sterilization, be sure to check all the jars for cracks, chips or other defects - they should not be, otherwise the containers with your blanks may burst.

Delicious and healthy eggplants with chilled or frozen chicken liver can be served at the table, we hope that you liked them, and you will immediately go to the kitchen to repeat these masterpieces. Bon appetit and new culinary achievements!

Today we present you a simple but very tasty recipe for everyday life: chicken liver stewed in sour cream with eggplant. The dish is very tender and tasty. As a rule, even those who do not like liver or eggplant like it. Here is such a paradox! You can serve such an eggplant liver to the table with any side dish of your choice: pasta, boiled rice, spaghetti, but the tastiest thing is with mashed potatoes. So that eggplants do not taste bitter, they need to be soaked in salt water (or just sprinkle with salt) for half an hour.

Ingredients To cook eggplant liver:

• chicken liver - 300-400 g
• eggplant - 1-2 pcs.
• onion - 1-2 pcs.
• sour cream - 150-200 ml
• water - 100-150 ml
• flour - 1 tbsp
• salt, spices (bay leaf, ground black pepper) - to taste
• vegetable oil - for frying

If you love liver, and your family can't stand it, you can cheat a little and cook the liver with vegetables: eggplant, beans and sweet red onions. A very unusual recipe that is quite simple to perform. Your dish will be incredibly tasty and fragrant, rich in taste and satisfying. Let's start cooking!

Ingredients

In order to cook beef liver with beans and other vegetables in a slow cooker, we need:

• 800 g of liver (it is better to take beef);
• 200 gr eggplant (can be frozen);
• 1 can of canned red beans;
• 1 red onion;
• 1 white onion;
• 1 carrot;
• spices, salt, fresh herbs.

Beef liver with beans and eggplant, step by step recipe

Beans take longer to cook than all the products included in the recipe, so it is better to take canned red beans. It is already cooked, which greatly simplifies the process of cooking the dish. But if you have your own beans, then you can cook with it, you just need to soak it in advance and boil it.

In addition to red beans, you can take other types of legumes. However, red beans in themselves are very tasty and also healthy and beautiful, which makes the dish more satisfying and presentable.

One of the bulbs, namely the sweet red onion, must be marinated with vinegar. Soak the onion in the marinade for an hour, this will be enough to get rid of the pungent smell and taste, which will be inappropriate in the dish.

Let's start cooking the liver. It must be washed well, cleaned of films and cut into medium-sized pieces. Fry the liver pieces in a multicooker bowl in vegetable oil, but not for long. After long cooking, it can become rubbery. A signal that the liver is ready will be a dark crust on the surface of the liver and the cessation of juice from the veins.

Meanwhile, white onions and carrots, along with eggplants, wash, clean and cut into small pieces. We turn on the multicooker in the “Frying” mode for 20 minutes and simmer the vegetables in vegetable oil for another 20 minutes until they become soft.

As the vegetables are ready, add beans, canned or boiled, to them. Add vegetables to the liver, mix them and salt to taste. Also add spices to your taste and discretion. It remains to stew the liver with vegetables for 20-30 minutes and you can safely serve it to the table.

Sprinkle the finished dish with finely chopped fresh herbs, and serve. The dish is ready! Bon appetit!

Recently, many of us eat various sandwiches, fast food and other various fast food. And in the end, we all gain weight. Some of us try to lose weight by resorting to various diets, but not everyone succeeds. Personally, when I'm going to lose weight, I try to eat only the right and healthy food. Many people think that proper nutrition is very tasteless. Today, I want to convince you of this by preparing stewed beef liver with eggplant using a slow cooker.

Beef liver contains less than 4 grams of fat and is completely carb-free. But beef liver contains a lot of iron, so during weight loss you will not have problems with hemoglobin. In addition, the dish contains a lot of vegetables. I also cook stewed liver with eggplant without adding oil. The liver according to my recipe is very tender, juicy and insanely tasty. In my opinion, this is just the perfect dish for people who want to lose weight.

Cooking Ingredients

1. Eggplant (not too large) - 2 pieces
2. Beef liver - 400 grams
3. Onions (medium size) - 2 pieces
4. Carrots (large) - 1 piece
5. Fresh tomatoes - 200 grams
6. Milk - 1.5 cups
7. Salt, spices - to taste

1. Cut the eggplant into medium-sized cubes. You don't need to peel the eggplant. The main thing is that the eggplants are young.

2. Soak eggplant in brine. To prepare the brine, we mix one and a half cups of water with one tablespoon of salt. Eggplants should lie in the brine for about 15 minutes.

3. Cut the liver into small pieces. Soak the liver in milk for 30 minutes. This must be done in order to make the liver more tender.

5. Rub the carrots on a coarse grater. You can also cut carrots into thin strips.

6. Cut the tomatoes into small pieces. You can remove the skin from the tomato if you like.

7. Put the onion half rings, grated carrots and tomatoes into the multicooker pan. We outlive the eggplants and also put them in the pan. On the slow cooker, set the "Baking" mode for 20 minutes. After the signal, we pour in 150 ml of water. We set the "Extinguishing" mode for 1 hour.

8. 50 minutes before cooking, we put beef liver, salt and spices. We extinguish the liver until the end of the regime.

Delicious and juicy beef liver with eggplant is ready! Bon appetit!