Ingredients: |
Ingredients: 1 pint container of Chicken Livers,
1 medium large Eggplant,
1 large or 2 small Sweet Onion(s) cut into large wedges,
8 oz. fresh Mushrooms - sliced in 1/4" thick slices,
1/2 c olive oil,
1/2 c butter,
1 can cream of mushroom soup,
1 can milk,
Salt & Pepper to taste ( or per diet),
Soy Sauce - optional,
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Directions: |
Directions:- Peel Egg plant, slice into 1" thick slices, then cut into 1" pieces - put in colander rinse with water - sprinkle with salt - toss - sprinkle with salt again - let set for 10 minutes
- Rinse eggplant well and put into a microwavable bowl and microwave on high for 8 to 10 minutes - in the meantime...
- In large / deep skillet (12" x 1 1/2") heat 1/2 of the olive oil and 1/2 of the butter -saute mushrooms until nearly done and add the onions - saute until onions are translucent - add the eggplant and stir gently to avoid smashing the eggplant - saute for about 5 minutes turning every 30 seconds or so
- empty contents of pan into a holding dish
- Add remaining olive oil and butter to pan and heat on medium heat while preparing the chicken livers by cutting away any sinews and fatty pieces and cutting the livers in half to get about 1 1/2 to 2" pieces.
- turn up heat to pan and add the chicken livers fry until liquid is gone and livers start to brown
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Add the cream of mushroom soup and milk and stir until the milk and soup are incorporated and smooth - add remaining ingredients -use a flat blade spatula to scrape pan and fold until all ingredients are distributed evenly - lower heat and simmer for 5 to 10 minutes until thoroughly heated |
This recipe for Chicken Livers with Egg Plant is from