Pork liver and eggplant soufflé
A Serbian soufflé made with pork liver and roasted eggplant, bound with breadcrumbs and beaten eggs: a distinctive recipe for an appetizer.
This Serbian soufflé combines pork liver with the sweetness of roasted eggplants. The whipped egg whites make it light and airy.
Ingredients and directions
- Prep time30 min
- Cook time30 min
- Total1 hr
- DifficultyMedium
- CostBudget
- Cooking methodOven baking
- Estimated cost$5.24 $1.31 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
Ingredients
people
- $3.50
- $1.20
- $0.21
- $0.13
- $0.17
- $0.03
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- Preheat the oven and roast the eggplants. Once they are cool enough to handle, peel them and chop them.
- Finely chop the onion and sauté in the oil. Then add the previously cooked and finely chopped liver. Continue to sauté for a few more minutes.
- Add the prepared eggplants and continue cooking, stirring occasionally. ≈ 3 min
- In the chilled preparation, combine the egg yolks, breadcrumbs, chopped parsley, and seasoning, then gently fold in the beaten egg whites until just combined.
- Grease a baking dish well, pour in the mixture, and bake in the oven. ≈ 3 min
The bill
Pork liver and eggplant soufflé
- 2 eggplants$3.50
- 3 eggs$1.20
- 1 onion$0.21
- 3 tablespoons of bread crumbs$0.13
- oil$0.17
- salt$0.03
Total$5.24
that's $1.31 per person
Estimated price; varies by store.
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