Step by Step Instructions
Octopus:
- 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).
Eggplants:
- 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.
Ingredient List
- 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
- salt, fresh pepper
- extra virgin olive oil