Organ meats such as liver are extremely nutritious, but have a distinctive taste and smell that takes some getting used to. Not all liver recipes are created equal, and mixing liver and other organ meats in with beef can help you train your palate to like it. This beef and liver recipe makes it easy to do just that! Our Mediterranean Beef and Liver Roasted Eggplant recipe is made of mostly beef, but feel free to use more or less liver to suit your tastes. Your butcher can grind the liver for you, but if not, you can process it on your own in a food processor.
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Mediterranean Beef and Liver Roasted Eggplant
Total Time: 45 minutes
Cook Time: 45 minutes
saturated fat 5.2g
- 2 medium eggplant(s)
- 4 tablespoon(s) olive oil
- 3/4 pound(s) beef, ground
- 1/4 pound(s) bison, ground or veal liver ground
- 1 medium onion(s) diced
- 2 medium garlic clove(s) minced
- 6 medium tomato(es) diced with juices
- 1 teaspoon(s) oregano, dried
- 1 tablespoon(s) balsamic vinegar
- 1/2 cup(s) walnuts chopped and toasted
- 2 tablespoon(s) mint, fresh
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- Preheat oven to 400 F.
- Cut the eggplants in half lengthwise. Score the flesh with a knife, cutting deep into the flesh without puncturing the skin. Cut diagonal lines going about an inch or so apart, then turn the eggplant around and cut again so you have a diamond pattern. Brush with olive oil and lay face down on a baking sheet. Roast for 25-30 minutes, until tender and softened.
- While the eggplants are cooking, cook the beef and liver in a large skillet over medium heat. Add the onion and garlic to the mixture and cook until it’s no longer pink in the center. Add the tomatoes and oregano and season with salt and pepper. Simmer for 10-15 minutes, until tomatoes are slightly broken down. Add the vinegar.
- When the eggplants are done, top each half with a quarter of the beef mixture. Sprinkle with the walnuts and chopped mint before serving.