1. Aubergines with botanical powder
Rinse and cut two aubergines lengthways. Use a small knife to make a grid pattern in the flesh of the aubergines. Heat a dash of olive oil in a frying pan and then add the aubergines flesh side down to the pan. Allow to colour through, then put a weight on the aubergines to dry them out well. Turn them over, press them again, cook for 5 minutes and glaze with the soy sauce, then season with botanical powder and a little salt.

2. Reduiced juice
Crush the quail carcasses (if you have been able to keep them). Heat a dash of oil in a casserole dish, add the carcasses and allow to brown. Once the carcasses are nicely coloured, add the carrot, red onion and beetroot, all roughly chopped. Cook for 5 minutes, then add the red wine, coffee and two large glasses of water. Reserve 15 cl of juice in another pan. Leave the juice to cook for the rest of the recipe. Once reduced by half, strain the juice and continue to reduce it until you obtain a smooth consistency.

3. Quail legs confit
Brown the legs in an pre-oiled frying pan, then put them in the pan with the 15 cl of meat juice, adding a pinch of botanical powder. Confire for around twenty minutes to ensure tender, tasty cooking.

4. Aubergine skin
Peel the remaining aubergine and put the skins to dry in the oven sprinkled with botanical powder at 70°C for 1 hour.

5. Aubergine ketchup
Cut the peeled aubergine into cubes and cook with the wine vinegar, sugar and red onion cooked in the meat juices. Leave to stew for 20 to 30 minutes. Blend finely and leave to cool. Season once the ketchup has cooled.

6. Roasted and breaded supremes with botanical powder
Heat a little oil and butter in a frying pan. Once hot, place the supremes skin-side down in the pan and grill for 2 minutes. Then turn them over and cook for a further 2 minutes. Set aside in an ovenproof dish. Meanwhile, mix the breadcrumbs with the botanical powder, brush over the supremes with the meat juices, then sprinkle over the flavoured breadcrumbs and finish cooking in the oven.

Presentation
Once all the elements are ready, arrange the plates, starting with the roast aubergine, followed by a nice drop of ketchup. Place the supreme parallel to the aubergine, with the leg on top, and finish by coating the centre of the plate with the sauce.