prep
15 minutes
cook
15 minutes
difficulty
Easy
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 eggplant (aubergine)
- 1 tbsp salt
- 1 cup (250 ml/8fl oz) milk
- ⅓ cup plain flour
- olive oil, to fry
- 1 preserved lemon, flesh only
- 1 tbsp chopped basil
- 1 tsp black pepper
- 1 tbsp ground cumin
- 2 garlic cloves, chopped
- ½ cup (125 ml/4fl oz) olive oil
- 200 g (7 oz) liver (lamb’s fry)
- 1 tsp salt, extra
- sprigs of dill, to garnish
Choose a long, thin shaped eggplant, to get the right size slices for this dish.
Standing time 30 minutes
Instructions
Cut the eggplant (aubergine) lengthways into thin slices. Spread out in a single layer, and sprinkle with salt.
Leave to stand for 30 minutes to draw out any bitterness. Rinse and pat dry.
Soak in milk for 2 minutes, then coat lightly with flour to seal. Fry slices in olive oil until golden brown. Set aside to cool.
In a bowl, mix the preserved lemon, basil, black pepper, half the cumin, garlic and olive oil. Coat the cooked eggplant strips in this mixture and leave to marinate until needed.
Sprinkle the liver with combined remaining cumin and the extra salt. Barbecue the whole liver for about 5 minutes each side, taking care not to overcook.
Cut the liver into thin slices, wrap in eggplant (aubergine) strips and secure with toothpicks.
Garnish with a sprig of dill and serve as a finger food.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
