Cashews and Eggplant Purée in Quail Eggs — Oeufs de caille fourrés à la purée d’aubergines et aux noix de cajou

We need a short break from chocolate, do you agree? I actually have two more recipes waiting in line, including my elected favorite Molten chocolate cake recipe. I also hope you liked yesterday’s adventure. Anne‘s ideas are truly wonderful and I suggest that you go back to check her cooking experiments. Worth the trip to Paris and to her station!

So when there is no chocolate, why not having a party? Do you like the idea of summers spent outside eating delicious finger foods? Not sure whether you usually test your recipes before serving them to the big crowd, but I usually do. As P. usually points out :ah oui, tu t’entraînes (you are rehearsing!) Of course I am, just like doing the OG. I prefer to minimize the possible catastrophies or last minute stress. Don’t we say that we learn from previous experiences, and since I am soon to enter the middle point of the last quarter of my 30s (do your maths), I have learned from catastrophies.

A Rowing Boat with Red and White Bodies

I like boats and the ocean. And while I am at it, I also like the idea of a large rowing boat where team members are all participating to push that boat further and further. Don’t you think that my dish looks like a boat with rowers? I might have way too much imagination. But I love quail eggs, tiny little cute coloured eggs that are just eaten in less than 1 second. This is the essential test, eaten in a mouthful? Can officially be declared amuse-bouches, finger food! The perfect friend to have for parties, and yes I love parties, with good food.

No need to say more, I will let you enjoy the boat ride with me.

Cashews and Eggplant Purée in Quail Eggs

(for 6 people, 3 eggs per person)

You need:

  • 2 eggplants
  • 2 twigs of fresh thyme
  • 7 tbsp olive oil
  • 2 garlic cloves
  • 1 shallot
  • 10 basil leaves
  • Juice of 1/2 lemon
  • 10 cashews
  • Salt and pepper
  • 18 quail eggs
  • 2 tbsp wine vinegar


  • Preheat your oven at 350 F (180 C).
  • Wash the eggplants and make lengthwise slits in 3 places.
  • Slice the garlic cloves and place them in the slits.
  • Put on a piece of foil paper.
  • Add the thyme and a dash of olive oil.
  • Close the foil and place in the oven
  • Cook for 1 h 30.
  • In the meantime, place all other ingredients in a food processor bowl, minus the cashews, and mix well.
  • When the eggplants are cooked, take them out and scoop the flesh out.
  • Mix with the other preparation.
  • Then add the crushed cashews.
  • Cook the egg quails in boiling water with vinegar for 3 ms.
  • Remove and cool down under cold water to stop the cooking process.
  • Shell them and reserve.
  • Cut them in halves and place some of the purée in the middle.
  • Seal with a toothpick.
  • Serve sprinkled with fleur de sel.
  • Serve cold or warm. Fennel seeds and fleur de sel for decoration

    Recipe from Tentations (Philippe Continici)

Posted in Appetizers, Gluten Free, Vegetarian


  1. Quail eggs are so cute, difficult if not impossible to find here though 🙁
    The eggplant and cashews are a seductive combination! Mmm mmm

  2. yum! and, so beautiful as usual. the perfect thing to make this easter long-weekend for a vegetarian! thanks, bea!

    ps: dark chocolates are very good for you (flavinoids are blood thinners), so eat away!

  3. Quail eggs are just the cutest little things. I used to think they were made just to be my play toys. What an adorable hor d’oeuvre idea! You can see my alliteration sucks at this time of morning, eh?

    Anyway, stop teasing us already and post your favourite Molten cake recipe! Don’t make me go up there and hurt you now!

  4. Bea,
    Those are just adorable – it looks like they’re all rolling down an assembly line!
    Beautiful photography!

  5. I love those little eggs, but peeling them is such a chore! Still, I can’t resist buying them every so often. …I still prefer chocolate, though.

  6. Mais où vas-tu chercher toutes ces incroyables idées ? C’est toujours si beau et plein d’imagination.

  7. I like outside eating in Luxembourg’s garden or Effel Tower or Invalides’lawn and your recipe is perfect …

  8. Béa, that’s a lovely preparation.

    I’m especially fond of the cashew and eggplant purée. That sounds delicious, and even better sandwiched between two halves of a quail’s egg.

  9. I had not seen this before. Just stumbled upon. Delightful idea- love it! [i have good friends that did crew so they would be amused as well] I have only used Quail eggs for Japanese dishes so I appreciate this inspiration!

  10. wow, what a brilliant idea.

    i can’t believe how blue that quail egg is! i’ve only ever seen brown flecks.

  11. I made these for a party last night and they were a huge hit… everyone thought they were delicious! Thanks again for another keeper… I am excited to experiment with the filling!