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: 1 (1 vote)

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

Eggplants
120 g (4 slices, 30 g each)
Meat
40 g (10 g per piece)
Foie Gras
10 g
Miso Paste
To taste

Preparation

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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