Chicken Liver, Bacon and Aubergine Pie

Name: Chicken Liver, Bacon and Aubergine Pie
Yield: Serves 5–6
Ingredients: 225 g chicken livers; 4 tbsp crème fraîche; sea salt and freshly ground black pepper; 180 g smoked and rindless back bacon; 1 tsp onion, finely chopped; olive oil, for frying; 25 g fresh white breadcrumbs; butter, for frying; 100 g chestnut mushrooms, roughly chopped; 2 tsp aubergines, about 550g; 1 tsp dried oregano

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Related to both the Shepherd’s pie and to moussaka, but without the beef or lamb, this soft textured and richly flavoured dish is loved by all who enjoy comfort dishes. I like it best served with a mixed leaf salad.

Ingredients

2 tsp aubergines, about 550g
sea salt and freshly ground black pepper
180 g

Main course

Method

Slice the aubergines into 1cm rounds, rub with salt and leave in a colander over the sink for at least 30 minutes to allow any bitter juices to drain away. Finely chop the bacon and chicken livers and place in a bowl. Stir in the crème fraîche, oregano and mushrooms.

Heat a knob of butter and