Red-braised spatchcock with pickled eggplant from It Tastes Better: Over 100 New Recipes Using My Favourite Sustainable Produce by Kylie Kwong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Margaretsmall on December 14, 2013

    I chose this because I had an eggplant languishing in the fridge. Used quail because I bought two on special in the supermarket. Halved the quantity of red stock, which was more than enough for the quail. I was taken aback when I cut them in half after the three hour soak in the red stock to find that they were quite raw inside, which the frying took care of, of course. The eggplant was tasty, but I'd peel them if I made this again, the skin was tough and not very nice. Altogether OK but not sensational. Served it with some brown rice and a mixed green salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.