Octopus & eggplant salad (4 portions)

Octopus & eggplant salad (4 portions)
  • Social
  • 0
  • 0
  • 0

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).

Category: salads


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


Read full details on:

Added 8 years ago by:
Adam Jetking Adam Jetking
     94 recipes
1 person cheffed this recipe
Adam Jetking
Show your love to Chefthisup
  • Follow us
My Cookbook Chef it! Button Find Friends Settings Log out
Appetizers & SnacksBreakfastBreadDessertsDrinksFruits & VegetablesMain DishPasta & PizzaSaladsSandwichesSeafoodSide DishSoups & StewsOther
Join and create your own cookbook today - Free
Collect your favorite recipes from the web and share them
with family & friends.
Add a Delicious Recipe
Add recipes as you browse the web with the "Chef it!" button >>
(JPEG, GIF or PNG. Max size: 2MB)
Chefit UnChefit