Aubergines Stuffed with Quails

Name: Aubergines Stuffed with Quails (Patlıcanlı bıldırcın)
Yield: Serves 2
Cuisine: Turkish
Ingredients: 2 plump aubergines, partially peeled in zebra stripes and soaked in salted water for 1 hour; 2-3 cloves garlic, crushed with salt; salt and freshly ground black pepper; 1 onion, finely sliced; sunflower oil for deep-frying; 3 tomatoes, chopped; 1 tablespoon sunflower seeds; 2 quails, cleaned; ½ teaspoon ground aniseed; small bunch of fresh parsley and mint, chopped; 2 bay leaves; 1 teaspoon sugar; 2 tablespoons olive oil

Patlıcanlı bıldırcın

Preparation info

Serves
2

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Quails are often boned and flattened, trussed up and grilled, then eaten in the hollow of a pide. As they are so small, they can be wrapped in vine leaves, stuffed with fresh cherries and gently roasted or, as in this Palace creation, they can be fitted snugly into whole aubergines.

Ingredients

2 plump aubergines, partially peeled in zebra stripes and soaked in salted water for 1 hour
sunflower oil for deep-frying
2

Asia
Turkey
Main course
Mediterranean
Gluten-free

Method

Preheat oven to 325F/Mark 3/170C
Heat the olive oil in a shallow pan and brown the quails on all sides. Take them out, place a bay leaf in the cavity of each, and put them aside.
Now make the sauce. Add the onion, garlic and sunflower seeds to t