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)