|
Serves
4
4
plump aubergines, partially peeled in zebra stripes and sooked
in salted water for one hour.
4
quails, breast bones removed
2 hay leaves
4 tblsp olive oil
For
the sauce
2
onions (medium sized) thinly sliced
2-3 cloves of garlic (crushed with salt)
6 medium sized tomatoes (finely chopped)
2 tblsp sunflower seeds
1 tsp ground aniseed
1 tsp sugar
A bunch of mint and parsley
-Preheat oven to 17O C
-Heat the olive oil in a shallow pan and brown the quails on all sides.
Remove and place a bay leaf and parsley sprigs in the cavity of each
quail and set them aside
Preparing
Heat
the oil which was used for frying quails. Add the onions, cook
them until they change colour, then add sunflower seeds and garlic
and sautée for 2-4 minutes.
Stir in chopped tomatoes, aniseed and sugar.
Cook gently for about 10 minutes and then stir in the chopped mint
and parsley. Finally check the seasoning.
Heat
enough sunflower oil in a frying pan and slightly brown the
aubergines nicely.
Take them out and put on kitchen paper to absorb the excess oil
in
the aubergines.
Cut the aubergine half length ways very carefully.
Make a cavity by pressing with a spoon.
Place the quails into the cavities and cover with the other half
aubergines.
Place the sauce into an oven proof dish, place stuffed aubergines
over
the top and bake about for 30-40 minutes.
|
