Chicken liver is an inexpensive and healthy product. Salads from it always turn out delicious. This recipe combines all the ingredients amazingly. Given the large amount of oil for frying, it is not necessary to additionally fill the salad with anything.
Ingredients
- Chicken liver - 400 g
- Eggplant (medium) – 2 pieces
- Bell pepper (medium) – 2 pieces
- Onion - 1 piece
- Lettuce - 100 g
- Pumpkin seeds (fried) – 2 tbsp.l.
- Vegetable oil (odorless) – 80 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Rinse the chicken liver thoroughly and dry it with a paper towel.
Heat 3 tablespoons of vegetable oil in a frying pan and fry the liver until tender. At the end, add a little salt and ground pepper.
Cool the liver slightly and cut into small pieces.
Peel and slice the bell peppers and onions.
Tear the salad leaves into pieces with your hands.
Cut the eggplants and soak them in salted water for 10 minutes.
Drain the water and dry the eggplants thoroughly.
Heat a little oil in a frying pan, add the eggplants and fry for 10-12 minutes over medium heat.
Separately fry the Bulgarian pepper in the remaining oil until tender.
Mix fried vegetables, chicken liver, salad leaves and onions.
Add salt, ground pepper and mix.
Put the salad on a plate and sprinkle thickly with pumpkin seeds.
