Chicken Liver Stewed with Eggplant and Tomatoes

by Editorial Staff

A new recipe for chicken liver lovers. Cook it with eggplants, tomatoes, onions, and carrots. The chicken liver turns out to be tender, juicy, and aromatic, and stewed vegetables act as a side dish. The dish turns out to be completely self-sufficient.

Cook: 30 mins

Servings: 3


  • Chicken liver – 400 g
  • Eggplant (small) – 300 g (2 pcs.)
  • Tomato – 160 g (1 pc.)
  • Onions (small) – 80 g (1 pc.)
  • Carrots – 80 g (0.5 pcs.)
  • Garlic – 1 clove
  • Ground paprika – 1 teaspoon
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh parsley (for serving) – several sprigs
  • Sunflower oil (for frying) – 60-80 ml (4-5 tablespoons)


  1. Peel and rinse the onions and carrots. Chop the onion in medium pieces, and grate the carrots on a coarse grater.
  2. Heat the sunflower oil in a skillet. Fry the onions and carrots over high heat for 2-3 minutes.
  3. Rinse the chicken liver, dry on a paper towel, and cut into halves (or quarters if the liver is large).
  4. Place the liver in a skillet with the sautéed onions and carrots.
  5. Fry the liver for a couple of minutes, until the color changes.
  6. Meanwhile, rinse the eggplants, trim the edges and cut into medium pieces.
  7. Place the eggplants in the skillet.
  8. Continue to fry everything together for another 8 minutes over low heat, stirring frequently.
  9. Rinse the tomato, stalk, and cut into medium cubes.
  10. Peel and chop the garlic.
  11. Place the chopped tomato and garlic in the eggplant pan with the liver.
  12. Add salt, black pepper and ground paprika.
  13. Stir and simmer the contents of the skillet over low heat for 8 minutes.
  14. Rinse the parsley, dry and chop.
  15. Add herbs to the finished dish. Stir and remove the pan from the stove.

Chicken liver stewed with eggplant and tomatoes is ready.

Enjoy your meal!

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