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🍽️ Grilled Liver on Mediterranean Aubergine Stew

1444 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• salt
• 1 onion
• 2 garlic cloves
• 4 tomatoes
• 4 tbsp olive oil
• 200 g puréed tomatoes
• 75 tbsp blonde raisins
• 3 tbsp capers (from the jar)
• salt
• pepper (from the mill)
• 8 slices veal liver à approx. 80 g (cleaned, without skin and tendons)
• 4 tbsp pine nuts
• 60 g black olives
• rosemary sprig (for garnish)

Instructions

1. 1. Wash the aubergine thoroughly and cut it into approx. 2 cm cubes.
2. 2. Sprinkle the aubergine cubes with salt and set them aside.
3. 3. Peel the onion and garlic and dice them finely.
4. 4. Pour boiling water over the tomatoes and let them cool down briefly.
5. 5. Peel the skin off the tomatoes and remove the seeds.
6. 6. Dice the deseeded tomatoes roughly.
7. 7. Heat 2 tablespoons of oil in a pan.
8. 8. Sauté the onions and garlic in the hot oil.
9. 9. Add the aubergine cubes and fry them briefly.
10. 10. Add the fresh tomatoes, the puréed tomatoes, and the raisins.
11. 11. Let the vegetables simmer on low heat for approx. 10 minutes.
12. 12. Add the capers to the pan.
13. 13. Season the vegetables finally with salt and pepper.
14. 14. Wash the liver and pat it dry with a kitchen towel.
15. 15. Brush the liver with the remaining oil.
16. 16. Grill the liver on the hot grill for approx. 2 minutes from each side.
17. 17. Salt and pepper the grilled liver after cooking.
18. 18. Portion the aubergine stew onto the plates.
19. 19. Place two slices of the grilled liver on top of the vegetables.
20. 20. Sprinkle the dish with pine nuts and olives.
21. 21. Garnish with rosemary and serve fresh with baguette.

Nutrition per serving

• kcal: 1444
• Protein: 73 g · Fett/Fat: 26 g · Carbs: 216 g