Cut the aubergines into even slices, salt and drain them by pressing them between your palms.
Fry the aubergine slices, drain them on kitchen paper, and set aside.
Grill the bell pepper, peel, deseed it, and cut it into fine strips.
Cut the liver into even slices, and grill it, 1 minute for each side.
In a pot on low heat, brown the minced onion and scallions in olive oil, until they become translucent.
Wet with the water, and season with salt and Dar CHOUMICHA® M’HAMMAR spice mix.
Cover, and let the onions cook and the sauce reduce.
In another pot, put the fried aubergine slices, grilled liver slices, and bell pepper strips.
Pour the onions with their sauce over the liver, add in the coriander and drizzle liberally with lemon juice.
Let simmer on low heat for 10 minutes, and serve hot.
CHERMOULA SPICES FOR FISH