Craig Claiborne

Eggplant and Chicken-Liver Casserole

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 medium eggplants
  • ¼ cup butter
  • ½ pound chicken liver

Method

  1. Preheat oven to moderate (350°F.).

  2. Peel the eggplants and cut them into one-inch cubes. Cook until tender in boiling salted water barely to cover.