Ingredients for - Liver pate with roasted vegetables
How to cook deliciously - Liver pate with roasted vegetables
1. Stage
Ingredients needed. I have small, autumn peppers and eggplants, probably from the last harvest. If you have large vegetables - then for 0.5 kg of liver take 2 eggplants and 2 large peppers.
2. Stage
Wash and peel the vegetables. Eggplant and bell peppers are cut lengthwise into halves. The onion - depending on the size - in half or in 4 parts, leave the garlic in cloves.
3. Stage
Place the vegetables and liver on a baking tray. Drizzle with vegetable oil (about 4 tbsp.), salt a little. We send it to bake in the oven at 220 degrees for 30-35 minutes. During baking, I gently turn the liver twice with a spatula.
4. Stage
Everything is baked! Take it out of the oven, let it cool a bit.
5. Stage
With a knife or a spoon, whichever is convenient, select the flesh of the eggplant and bell peppers.
6. Stage
In the bowl of a blender send chicken liver, eggplant and pepper pulp, roasted onion and garlic. Bring to a homogeneous state of pâté with a blender. Adjust the salt, add the allspice.
7. Stage
We put it in a jar and put it in the fridge for a couple of hours.
