Description
Not difficult to prepare the chicken liver pate and roasted vegetables! Perfect for sandwiches or as an addition to dinner!
Ingredients
-
Chicken liver
0.5 kg
-
Pepper
5 piece
-
Eggplant
4 piece
-
Onion
2 piece
-
Garlic
5 tooth
-
Vegetable oil
4 Tbsp
-
Salt
-
Allspice
Cooking
The required ingredients. I have bell peppers and eggplant are small, the autumn, probably already from the last harvests. If You have vegetables large - then the 0.5 kg of liver take 2 eggplant and 2 large pepper.
Vegetable wash, clean. Eggplant and sweet pepper cut lengthwise into halves. Onions depending on the size in half or into 4 pieces, leave the garlic cloves.
On a baking sheet spread the vegetables and the liver. Sprinkle with vegetable oil (about 4 tbsp), a little salt. Sent bake in the oven at 220 degrees for 30-35 minutes. In the process of roasting the liver I twice carefully turned with a spatula.
All baked! Remove from the oven, allow to cool slightly.
With a knife or spoon, whatever you like, choose the flesh of the eggplant and sweet pepper.
In the bowl of a blender sent the chicken livers, the flesh of the eggplant and peppers, baked onions and garlic. Bring until smooth paste in a blender. Adjust salt, add pepper.
Put in a jar and sent to a couple of hours in the fridge.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.