Liver baked with Vegetables in a Pan Recipe
Liver and vegetables are useful at any time, I suggest cooking them together with a dressing of yogurt and pepper.
Servings
5
Cook Time
40minutes
Servings
5
Cook Time
40minutes
Ingredients
Instructions
  1. Wash the liver, remove the veins, dry on a paper towel, sprinkle with a pinch of sugar and mix.
  2. Heat 2 tablespoons of vegetable oil in a frying pan, fry the liver over high heat until the liquid evaporates, remove from heat.
  3. Peel onions, potatoes, eggplants, wash, dry, cut into thin rings, wash bell peppers, peel, divide into 4 parts and cut into thin strips.
  4. Peel the garlic, cut it into thin slices, put it in a dry frying pan and brown.
  5. Add the prepared onion, also bake lightly until the aroma of fried onions appears.
  6. Mix garlic and onion, spread evenly on the bottom of the pan, put thin rings of potatoes on top, pour 3 tablespoons of vegetable oil, cover with a lid, simmer over medium heat for 7-10 minutes.
  7. Carefully turn the potatoes and onions with a spatula, spread the eggplant rings over the entire surface of the potatoes. It is better to peel eggplants!
  8. Sprinkle the eggplant with a handful of bell pepper, put the prepared liver on it.
  9. Spread the rest of the bell pepper evenly on top.
  10. Mix the yogurt well with the eggs, pepper and salt.
  11. Spread this mixture evenly over the contents of the mold and sprinkle grated cheese on top.
  12. Arrange the slices of tomatoes (I have small, cut into halves), cover with a lid, bake on low heat for 10 minutes,
  13. Sprinkle liberally with herbs, then cook the dish on the lowest heat until cooked. After about 7-10 minutes, try it – all the vegetables should become soft. When serving, you can lightly sprinkle the vinegar tincture with spices. This will give the dish flavor and piquancy.
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