Dengaku with meat, miso and foie gras: Japanese eggplant recipe for a gourmet and easy appetizer by chef Yoshikazu Ninomiya from restaurant Osaka
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Japanese
Thinly slice the eggplant and fry them.
Sauté the foie gras together with the slices of diced beef.
Spread the miso on the eggplant, then position a slice over a cube of meat and roll.
Bread the rolled eggplant and then fry.