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Roasted Quail With Smoked Baba Ganoush Recipe

Roasted quail with smoked baba ganoush, rocket salad and pine nut dressing

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  • 6 large quail
  • 6 gloves garlic
  • 6 sprigs thyme
  • ½ lemon, sliced
  • ½ red onion, sliced
  • Salt and pepper
  • 1 tsp saffron
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon

Smoked baba ganoush

  • 500g eggplant
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • Salt
  • Extra virgin olive oil

Rocket salad and pine nut dressing

  • 70ml balsamic
  • 3 tbsp roasted pine nuts
  • 1 tbsp soaked sultanas
  • 75ml extra virgin olive oil
  • 150g wild rocket, picked and washed
  • 1 tbsp chopped parsley
  • Salt and pepper


  1. Pre-heat oven to 190ºC.
  2. Stuff each quail with 1 glove garlic, 1 sprig thyme, lemon and red onion. Rub the outside with salt and pepper.
  3. Take saffron, honey, olive oil and cinnamon and put in small pot. Bring to the boil, then take off heat and let it infuse for 10 minutes.
  4. Put quail in roasting pan, baste with half the honey mix, then roast in oven for 10 minutes. Take out and baste with the rest of the honey mix before roasting for another 5-10 minutes until the quail is golden brown and cooked. Let rest for 5 minutes.

Smoked baba ganoush

  1. Wash and clean the eggplant then grill on char-griller until the eggplant is charred all over.
  2. Wrap the eggplant in foil and cook at 150ºC for 20 minutes.
  3. Discard foil and scoop out the flesh into a blender jar and add rest of the ingredients.
  4. Add a few bits of charred eggplant skin while blending for extra flavour.

Rocket salad and pine nut dressing

  1. Put balsamic in a small pan and reduce to 25ml. Add pine nuts, sultanas and olive oil. Season and let cool.
  2. Lightly dress the rocket using a little of the dressing, then season with salt, pepper and parsley. Keep the rest of the dressing aside.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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