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Octopus & eggplant salad (4 portions)

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Why I Love This Recipe

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.

Ingredients You'll Need

1small octopus (1 pound)
½ wine glass of Vinsanto (Santorini dessert wine) or any dessert wine
4 eggplants
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


Mediterranean food,

Mediterranean dish,

Mediterranean Recipes

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