Title: Warm Quail Salad
Categories: Ready stead, Emp
Yield: 1 servings

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

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.