| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1 | Quail | |
| 1/2 | Aubergine; sliced | |
| 1 | Clove garlic; smashed | |
| 1 | Handful basil leaves | |
| 5 | Cherry tomatoes; quartered | |
| 50 | ml | Balsamic vinegar |
| 6 | tb | Olive oil |
| Salt and pepper |
INSTRUCTIONS
1 Remove the breasts and legs from the quail and fry in 1 tbsp olive oil for a few minutes until nicely browned. 2 Fry the aubergine slices in 1-2 tbsp olive oil with the garlic until softened. 3 In a blender, puree the basil leaves with 4 tbsp olive oil, and season. 4 Reduce the balsamic vinegar in a saucepan to 1 tablespoon. 5 Assemble the salad; serve the quail breasts and legs with the aubergine, cherry tomatoes. Drizzle over the basil oil and reduced balsamic vinegar. Converted by MC_Buster. Per serving: 956 Calories (kcal); 94g Total Fat; (87% calories from fat); 22g Protein; 8g Carbohydrate; 83mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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