Italian-style Liver with Eggplant

Name: Italian-style Liver with Eggplant
Total time: 50 min
Yield: 4
Cuisine: European, Italian, Mediterranean
Ingredients: 4 tablespoons olive oil; 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 pine nut; 0.333 cup black Olives; rosemary (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

398

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 4 tablespoons
olive oil; 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
pine nut; 0.333 cup
black Olives; rosemary (to garnish)

How healthy are the main ingredients?

olive oil onion garlic Eggplant tomato tomato

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Preparation steps

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.

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.

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.