Horse steak with eggplant

The horse tenderloin  and a small amount of horse fat are lightly frozen before being ground in a meat grinder to give the mince a light, minced-meat texture. Sautéed onions and toast bread  are added to ensure tenderness. The cutlet is served on a baked, skinless eggplant, which absorbs all the juices, and is accompanied by mild-flavored quail eggs. A peppery sauce (demi-glace with cream and pepper) adds a creamy texture, and a mix of fresh herbs with cherry tomatoes completes the harmonious presentation.