1. Cut eggplant into
half cm slices, grill on a griddle pan until cooked through.
2. Marinate lamb's
liver, cut into thick strips, with sherry, salt, soya sauce, sugar and black
pepper.
3. Stir-fry liver in a
non-stick pan until cooked, around 2 minutes, add a tablespoon of mustard and 2
tablespoons of sour cream. Ladle
on top of grilled eggplant.
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