Roasted Quail with Aubergine

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the quail dry with paper towels and rub each bird inside and out with 1 tablespoon of olive oil, then season generously with salt, pepper, and half the cumin.

   Tip: Dry quail will roast more evenly and develop better color.

2. 2

   Toss the cubed aubergine in a large bowl with 3 tablespoons of olive oil, minced garlic, remaining cumin, salt, and pepper until well coated.

   Tip: Salting the aubergine ahead of time can draw out moisture, but here we're roasting at high heat so it will caramelize beautifully.

3. 3

   Spread the aubergine cubes in a single layer on a large baking sheet, then nestle the seasoned quail on top among the aubergine pieces. Roast for 30-35 minutes until the quail is cooked through (internal temperature of 165°F) and the aubergine is golden and tender.

   Tip: Stir the aubergine halfway through cooking for even browning.

4. 4

   While the quail and aubergine are roasting, whisk together the pomegranate molasses with the fresh thyme and remaining 2 tablespoons of olive oil in a small bowl.

   Tip: This glaze can be made while everything is in the oven to save time.

5. 5

   Remove the baking sheet from the oven and brush each quail with the pomegranate-thyme glaze, then return to the oven for 2-3 minutes to caramelize slightly.

   Tip: Be careful not to let the glaze burn by keeping the temperature consistent.

6. 6

   Transfer the quail and roasted aubergine to a serving platter, sprinkle with pomegranate seeds and fresh mint, then drizzle any pan juices over the top before serving.

   Tip: Let the quail rest for 2-3 minutes before serving for juicier meat.