INGREDIENTS 2 slices of liver (1/2 kilo) 1 tsp chopped thyme 4 medium peeled diced eggplants 1 tblsp Horio Cow’s Butter Salt, pepper 1tsp chopped dill 1 garlic clove 4 tblsp Horio Koroneiki Variety Olive Oil
- Place parchment paper in a baking pan and spread the eggplants, sprinkle them with half of the olive oil. Preheat oven to 200 C and roast for 30 minutes.
- With a blender mix eggplant, garlic, dill, Horio Cow Butter well and season with salt and pepper.
- Oil the liver, season and sprinkle with thyme. Heat a grill pan and roast 4-5 minutes.
- Serve with the eggplant puree.