Drain the aubergines of the dressing and remove the stems. Open down the middle and take a spoonful of the flesh out. We will stuff this later.

Chop the aubergine flesh well.

Sear the quail drumsticks in a frying pan over a medium heat. Add the finely chopped garlic (without burning) and when they are golden, add the brandy and flambé.

When the flame goes out, add the wine. Remove the drumsticks from the heat and debone whilst reducing the sauce.

Stuff the aubergines with the chopped aubergine flesh and the drumsticks and cover with the reduced sauce.

Decorate with red pepper. Finish by adding few flakes of Sal Maldon.