Italian-style Liver with Eggplant

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Italian-style Liver with Eggplant
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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)
Calorie398 kcal(19 %)
Protein20.96 g(21 %)
Fat24.23 g(21 %)
Carbohydrates27.33 g(18 %)
Sugar added0 g(0 %)
Roughage8.23 g(27 %)
Vitamin A5,510.17 mg(688,771 %)
Vitamin D0.68 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂2.04 mg(185 %)
Niacin15.78 mg(132 %)
Vitamin B₆0.88 mg(63 %)
Folate205.3 μg(68 %)
Pantothenic acid4.61 mg(77 %)
Biotin7.46 μg(17 %)
Vitamin B₁₂40.02 μg(1,334 %)
Vitamin C28.78 mg(30 %)
Potassium980.69 mg(25 %)
Calcium57.37 mg(6 %)
Magnesium54.7 mg(18 %)
Iron5.69 mg(38 %)
Iodine0.75 μg(0 %)
Zinc3.61 mg(45 %)
Saturated fatty acids5.01 g
Cholesterol224.53 mg
Author of this recipe:

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
Sieved tomatoes (or passata)
2 tablespoons
Golden raisins
3 tablespoons
Caper (from a jar)
8 slices
calf liver (approx. 80 g each)
4 tablespoons
0.333 cup
black Olives
rosemary (to garnish)
How healthy are the main ingredients?
olive oiloniongarlicEggplanttomatotomato

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.