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Eggplant meets foie gras in dengaku, an elegant Japanese appetizer made with eggplant, meat and miso. This lovely recipe was created by Yoshikazu Ninomiya from Osaka restaurant in Milan.
Many chefs are seeking to use foie gras in creative ways, like this unique croccantino of foie gras with balsamic heart. But this luxury ingredient is often controversial, especially in California, which will ban its use beginning 1st July.
Controversy aside, the richness of foie gras makes it an alluring addition to many dishes. For the perfect companion to this eggplant and foie gras recipe try serving it with some sake, Japanese rice wine.