| 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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