Octopus & eggplant salad (4 portions)
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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).
Ingredients
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
Preparation
