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Dengaku: Eggplant And Foie Gras

Dengaku: Eggplant And Foie Gras

Dengaku with meat, miso and foie gras: Japanese eggplant recipe for a gourmet and easy appetizer by chef Yoshikazu Ninomiya from restaurant Osaka

19 April, 2012
Average: 2.1 (10 votes)


serves for


total time

1 HR 0 MIN


120 g (4 slices, 30 g each)
40 g (10 g per piece)
Foie gras
10 g
Miso paste
To taste


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. 

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