POULTRY AND FOWL

BABA GHANOUSH: Prepare a grill on high heat, and lightly oil the grate. Grill the aubergine and the chilli, turning occasionally until the skin is charred, and the flesh is fork-tender, 25–35 minutes. Let cool slightly. Remove the skin of the aubergine and chilli. Arrange the flesh in a colander and set it over a bowl, and let drain for at least 15 minutes up to 1 hour, discard the liquid. In a food processor add aubergine and chilli with all the ingredients from tahini to lemon juice, and process until smooth. Season with salt and pepper. Drizzle the baba ghanoush with olive oil.

GRILLED AUBERGINE: Cut aubergine in ¼-inch rounds. Marinate with turmeric, dry chilli and salt. Heat a grill, brush with 1 tablespoon oil, and grill the aubergine. Set aside. Preheat oven to 210ºC.

STUFFING: In a pot, heat 2 tablespoons of oil, and fry onion and garlic. Drain the rice grains, add to the pot and fry until translucent. Sprinkle all the ingredients from salt to cumin powder, fry for 1 minute, and add ½ cup hot water. Cover and cook for 15 minutes on low heat to evaporate the liquid. Once the rice cools, add the pecans and coriander leaves.

STUFF the rice preparation into the quails. Tie the wings and legs with butcher twine. Heat 2 tablespoons of oil and fry the quail until light brown. Remove to a baking tray, pour the stock, cover, and braise in the oven for 20 minutes or until tender. Meanwhile, arrange a dish with the Baba Ghanoush and Grilled Eggplant. Place the quails and serve.