Roasted liver with eggplant puree
Liver with the aroma of thyme, rich eggplant puree with Horio Cow Butter, friends and family and a beautiful dinner is set!
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Roasted liver with eggplant puree

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

DIRECTIONS

  1. 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.
  2. With a blender mix eggplant, garlic, dill, Horio Cow Butter well and season with salt and pepper.
  3. Oil the liver, season and sprinkle with thyme. Heat a grill pan and roast 4-5 minutes.
  4. Serve with the eggplant puree.