4 Game Farm quail eggs
8 Game Farm quails, butter flied
1/2 teaspoon oregano
1 tablespoon olive oil
2 eggplants
2 cloves garlic
1 tablespoon apple cider
1/2 tablespoon tahini
1 tablespoon salsa verde
Baby herbs or frisee
2 eschallots
2 limes, quartered
salt & pepper to taste


Quail Marinate the quails with oregano, oil and salt and pepper. Chargrill quail on both sides until golden and then bake in 180°C oven for three minutes. Eggplant Puree Place eggplants directly onto cook top flame until the skin is burnt. Peel away and discard the burnt skin. Scope the eggplant meat out and puree with remaining ingredients, except the quail eggs, eschallots and baby herbs and limes (retain for garnish). To Serve Place a good dollop of the eggplant puree in the middle of the plate and place two quails on top. Mix salad, sliced eschallots and baby herbs together and place on top of the quail. Finish by adding a sliced quail egg, limes and pepper.