Barbecue in the oven from the liver, eggplant and smoked bacon

INGREDIENTS

  • 1 kg of beef or calf liver
  • 350–500 g smoked pork fat in one piece
  • 4 thin eggplant
  • 1 tsp freshly ground zira
  • salt, freshly ground black pepper
  • narsharab pomegranate sauce for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplant into 1 cm circles, salt and put in a colander for 20 minutes. Rinse with cold water.

Step 2

Remove film from the surface of the liver. Cut the liver into layers 2 cm thick, then into pieces of the same size as the eggplant mugs. Remove all ducts.

Step 3

Cut lard into pieces a little wider than the diameter of the eggplant circles. With a very sharp knife, cut each bar along as thin as possible plates. Sprinkle the sliced ​​plates on one side with salt, pepper and zira.

Step 4

Wrap each piece of liver in a plate of bacon. String alternately eggplant and liver in skewers on skewers so that the eggplant is the first and last piece. Fry on a baking sheet covered with foil in an oven preheated to 230 ° C
(preferably with the grill on), turning over from time to time, about 15 minutes. Serve very hot with pomegranate sauce.




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Cooking time

30 minutes

Servings Per Container

6

Cooking difficulty

medium

Technology

Occasion

Source

“Gastronom”

No 11 (154) 2014

Table of weights and measures


Recipe Directory

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