Grilled Vegetables Timbale with Anchovies and Quail Egg

Roast the vegetables:
Preheat the oven to 220°C (428°F). Clean the bell pepper and trim the eggplant. Wash and dry all the vegetables. Place the bell pepper, eggplant, and onion (unpeeled) on a baking tray lined with parchment paper. Roast for 25 minutes, turning them halfway through. Then, add the whole, washed garlic cloves and roast for another 10 minutes.

Mash the roasted garlic and parsley:
After roasting the vegetables, transfer them to a bowl and cover them. Wash, dry, and finely chop the parsley. Extract the pulp from the roasted garlic and place it in a mortar. Add the chopped parsley and 3 tablespoons of olive oil. Mash well until you have a homogeneous mixture and set aside.

Peel the quail eggs:
Boil the quail eggs in salted water for 3 minutes. Remove them and cool them quickly in cold water. Peel them while still warm. Then, peel the eggplant, bell pepper, and onion, and cut them into strips. Season to taste.

Assemble the timbale:
Drain the anchovies and chop them. Cut the quail eggs in half. Place a pastry ring on a plate and fill it with the escalivada mixture. Carefully remove the ring so it retains its shape. Repeat this process two more times.
Decorate the escalivada with the anchovies and quail eggs, and drizzle with the garlic sauce you prepared.

Presentation:
Drain the anchovies and chop them. Cut the quail eggs in half. Place a pastry ring on a plate and fill it with the escalivada mixture. Carefully remove the ring so it retains its shape. Repeat this process two more times.
Decorate the escalivada with the anchovies and quail eggs, and drizzle with the garlic sauce you prepared.