Wash the eggplants and make lengthwise slits in 3 places. Slice the garliccloves 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, cold or warm. Fennel seeds and fleur de sel for decoration.