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Step by Step Instructions
  • 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.
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

Octopus & eggplant salad (4 portions)

Product Qty
White wine vinegar "Paros" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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