Liver and eggplant in tomato sauce

1. Stage

Eggplant cut into half rings (about 1 cm thick), onion quarter rings Eggplant well salted, kneaded with hands and leave for 20 minutes.

2. Stage

The liver (I took frozen), peel from the foil, put boiling water on it. Cut into slices 1.5 cm thick and defrost a little, but not all the way through.

3. Stage

Grate carrots on a coarse grater.

4. Stage

Place the liver on clingfilm and cover it with the same clingfilm. And beat it with a meat mallet.

5. Stage

Rinse and squeeze the eggplants after 20 minutes and fry until golden and almost cooked. Fry the onions until golden.

6. Stage

Make the sauce. Dilute tomato paste with water, add salt, sugar, nutmeg and ground black pepper to taste. Adjust the spices in the sauce to your taste.

7. Stage

Salt the liver, sprinkle a little nutmeg and dry paprika, and fry on high heat until crispy on both sides.

8. Stage

Pour the sauce over the vegetables, add chopped garlic, cover and stew for about 10 minutes over medium heat.

9. Stage

In the stewed vegetables put the liver, stir. Braise all together for another 10 minutes without a lid on high heat. Cover and let stand for 15 minutes.

10. Stage

That's it)) dish is ready! you can serve it)

11. Stage

Here's a closer view)