Roasted Quail with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have all day in the kitchen. Roasted quail with aubergine comes together in just an hour, making it perfect for impressing guests on a weeknight. The tender birds pair beautifully with silky roasted aubergine, while pomegranate molasses and fresh herbs add brightness and complexity to every bite. Aubergine is wonderfully low in calories and packed with fiber, making this dish as nourishing as it is delicious. The best part? Everything roasts on one pan, keeping cleanup minimal while flavors meld into something truly special.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 2aubergine(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonspomegranate molasses
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonground cumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlpomegranate seeds
- 3 tablespoonsfresh mint(chopped)
Detail level
Instructions
- 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
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
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
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
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
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.
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