• 4 quails
• 4 large plump aubergines
• salt
• 200 ml/

Peel the aubergines in alternate strips. Cut in half lengthways. Carefully hollow out as much flesh as possible. Reserve it for another dish. Sprinkle with salt, leave for 20 minutes, then rinse and drain.

Heat the oil and fry both sides of the aubergines for 2-3 minutes. Remove and drain.

Add the quails to the pan and sauté both sides for 8 minutes.

Leave ltbsp of fat i