Patlicanli Bildircin – Aubergines stuffed with quails


  • 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 g
  • 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


Serves 4

-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

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.

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