Italian-style Liver with Eggplant
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 kcal | (19 %) | ||
| Protein | 20.96 g | (21 %) | ||
| Fat | 24.23 g | (21 %) | ||
| Carbohydrates | 27.33 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.23 g | (27 %) |
more nutritional values
| Vitamin A | 5,510.17 mg | (688,771 %) | ||
| Vitamin D | 0.68 μg | (3 %) | ||
| Vitamin E | 1.78 mg | (15 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 2.04 mg | (185 %) | ||
| Niacin | 15.78 mg | (132 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 205.3 μg | (68 %) | ||
| Pantothenic acid | 4.61 mg | (77 %) | ||
| Biotin | 7.46 μg | (17 %) | ||
| Vitamin B₁₂ | 40.02 μg | (1,334 %) | ||
| Vitamin C | 28.78 mg | (30 %) | ||
| Potassium | 980.69 mg | (25 %) | ||
| Calcium | 57.37 mg | (6 %) | ||
| Magnesium | 54.7 mg | (18 %) | ||
| Iron | 5.69 mg | (38 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 3.61 mg | (45 %) | ||
| Saturated fatty acids | 5.01 g | |||
| Cholesterol | 224.53 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tablespoons
- 1
onion (finely diced)
- 2 cloves
garlic (finely diced)
- 1
Eggplant (cut into 2 cm dice)
- 4
tomatoes (peeled, deseeded and roughly diced)
- 1 cup
- 2 tablespoons
Golden raisins
- 3 tablespoons
Caper (from a jar)
- 8 slices
Calf's liver (approx. 80 g each)
- 4 tablespoons
- 0.333 cup
black Olives
-
rosemary (to garnish)
Preparation steps
1.
Heat 2 tbsp oil and fry the onions and garlic. Add the aubergine and fry briefly, then add the tomatoes, sieved tomatoes and raisins, and simmer gently for around 10 minutes. Add the capers and season to taste with salt and ground black pepper.
2.
Brush the liver with the remaining oil and grill on the hot barbecue for around 2 minutes on each side, then season with a little salt and ground black pepper.
3.
Arrange the aubergines and vegetables on plates. Place two slices of liver on each plate and sprinkle over pine nuts and olives. Serve garnished with rosemary, and with chunks of fresh baguette.
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