Octopus & eggplant salad (4 portions)
1small octopus (1 pound)
½ wine glass of Vinsanto (Santorini dessert wine) or any dessert wine
2medium size tomatoes (chopped in cubes without the seeds)
1 scallion (chopped finely)
5leaves of spearmint (chopped finely)
3tablespoons finely chopped onions
1tablespoon white wine vinegar
1 bay leaf
1 bay leaf
salt, fresh pepper
extra virgin olive oil
Pairs Well With
Step 1 :In a covered saucepan place the octopus and bay leaf on a low fire to cook until it becomes very tender.
Step 2 :No liquid is required as the octopus will release its own liquid as it cooks down.
Step 3 :As soon as it is steamed and tender, increase the heat to high and add the dessert wine, cooking until it is glazed 4-5 min).
Step 1 :Bake the eggplants or roast them on top of the fire until cooked through (they will become slightly charred, soft and mushy).
Step 2 :Let cool, peel the charred skin off of the eggplants and place the pulp in a bowl with all the remainder of the ingredients.
Step 3 :Finely chop the octopus and add to the eggplant mixture.
Step 4 :Mix all the ingredients, adjust the seasonings if needed and enjoy.