A step-by-step recipe with a photo of cooking eggplants with liver and herbs in an egg at home. Combinations of ingredients, calorie content and recipe video.
Eggplant snacks have long been traditional and a favorite in many modern families. These fruits are prepared with a slight bitterness in quite a variety of ways. They are made independently and in combination with other products. One of the favorite and delicious dishes is fried eggplant with garlic stuffed with a boat, rolls with cheese, pickled, in the form of caviar, baked in the oven, etc. Today's review is devoted to a completely new, unbroken and rather spicy recipe - eggplant with liver and herbs in an egg …
The dish is hearty and nutritious, so it can be eaten alone with a fresh vegetable salad. Add any foods you want to foods. For example, suluguni, tomatoes, sesame seeds, bell peppers are well suited here. Also, instead of the liver, you can use any other by-product. It can be the heart, tongue, stomachs, kidneys, etc. These products are boiled, not fried, so the dish with them will be more dietary. The eggplants in this recipe are fried, which makes the appetizer more high-calorie, because this vegetable loves oil and actively absorbs it when cooking. To reduce the calorie content in the food, you can bake the eggplants in the oven, and then stew with the liver.
See also how to make zucchini and eggplant sauté.
- Caloric content per 100 g - 179 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Salt - 0.5 tsp or to taste
- Eggs - 1 pc.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Chicken liver - 250 g
- Parsley - a few twigs
Step by step cooking eggplant with liver and herbs in an egg, recipe with photo:
1. Wash the eggplants, remove the stalk and cut into bars or any other shape. If the fruits are ripe, remove the bitterness from them first. To do this, place them in a saucepan of salted water and leave for half an hour. Then rinse and slice.
2. Wash the liver, remove the films with veins and cut into pieces.
3. Wash the parsley, dry it and finely chop it.
4. Pour eggs into a deep bowl and season with salt.
5. Add any spices to the eggs. This recipe uses dried ground garlic, onions, and nutmeg.
6. Stir the egg mass until smooth.
7. Add chopped herbs to the egg mixture.
8. Stir eggs with herbs.
9. Pour vegetable oil into a frying pan, heat well and send eggplants into it.
10. Fry the eggplant over medium heat until soft and golden brown. Stir occasionally.
11. Remove the fried eggplant from the pan and place the liver in it. Add vegetable oil if necessary. Fry the liver over medium heat until golden brown, about 10 minutes.
12. Return the fried eggplants to the liver pan and stir.
13. Pour the egg mass into the food.
14. Turn off the stove and stir the food quickly so that the eggs coagulate and envelop the food. Serve ready-made eggplants with liver and herbs in an egg.
See also a video recipe on how to cook eggplants in an egg with herbs.
