Nests with quail eggs
Ingredients
4 persons
- 600 grams of ground veal
- 2 eggplants, diced
- 12 boiled quail eggs
- 1 can ELVEA diced tomatoes with garlic
- 1 red onion, sliced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon ginger powder
- 4 tablespoons olive oil
- pepper
- salt
- arugula
- hummus
Preparation
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1
Make little bird nests with a quail egg and 2 tbsp minced meat. Arrange the bird nests in a baking dish and bake them for 20 minutes at 200°C.
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2
Toss the eggplant with olive oil and season generously with salt and pepper.
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3
Spread the eggplant cubes on a baking sheet lined with parchment paper and bake them in the oven at 200°C for 20 minutes. The cubes can go in the oven with the bird's nests.
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4
Sauté the onion in a tablespoon of oil and let it cook over low heat. This takes about 10 minutes. Then add the spices and heat through briefly. Deglaze with the diced tomatoes and 150 ml of water. Season with pepper and salt. Let the sauce simmer for 15 minutes and then add the diced eggplant.
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5
Arrange the hummus, the bird's nests, the arugula, and the spiced eggplants on a plate and enjoy these bird's nests with Middle Eastern flavors.
