Casserole with eggplant and liver
Composition / ingredients
4
servings:
Step-by-step cooking
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A piece of liver needs to be washed, cleaned of films and cut into small pieces (chicken, of course, does not need to be cut), salted and peppered to taste, rolled in flour and fried in vegetable oil. The main thing here is not to overdo it and fry the liver for no more than 30 seconds on each side.
Putting aside the liver, cut the eggplant into circles. Let's salt them a little and set them aside for a few minutes, after which the moisture that has appeared should be washed off, and the eggplants should be dried.
Fry the eggplants until light golden brown. Then, we put them on a plate, pepper and sprinkle with lemon juice. At the bottom of the baking dish, we put the onion cut into rings, on top – the liver and finally – eggplants.
The last layer is cut into thin slices of garlic. In a blender, mix mayonnaise and cheese and pour everything in the form of this mass. Cover the dishes with a lid and bake for about an hour at 180-200 degrees.
Putting aside the liver, cut the eggplant into circles. Let's salt them a little and set them aside for a few minutes, after which the moisture that has appeared should be washed off, and the eggplants should be dried.
Fry the eggplants until light golden brown. Then, we put them on a plate, pepper and sprinkle with lemon juice. At the bottom of the baking dish, we put the onion cut into rings, on top – the liver and finally – eggplants.
The last layer is cut into thin slices of garlic. In a blender, mix mayonnaise and cheese and pour everything in the form of this mass. Cover the dishes with a lid and bake for about an hour at 180-200 degrees.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
