25.25 oz (750 g) chicken liver
½ large sweet red pepper
6-10 garlic clove
1 eggplant (7 oz, 200g)
3.5 oz (100 g) butter, or margarine
2 tbsp vegetable oil
Salt and pepper on your taste
Peel the onions, garlics, and peppers.
Remove the eggplant's ends.
Cut onions, red pepper, and eggplant into medium pieces, separately.
Put them separately into a deep baking sheet.
Wash the livers, and dry out using paper towels.
Put livers and garlic cloves into the baking sheet separately too.
Sprinkle with the salt, pepper, and vegetable oil.
Pre-heat an oven to 430 F (220 C), and set the sheet into the oven for about 10 minutes.
Stir all ingredients on the sheet together, and bake for 15 more minutes.
Grate ingredients together with the butter.
Stir well, and put into a can, pressing on top.
Cover the can with a lid, and place into a refrigerator for 3-5 hours.
Serve as a spread, or as a part of a complex garnish to chicken dishes.