A delicious sautéed dish combining octopus and eggplant.
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Octopus and Eggplant Sauté
A delicious sautéed dish combining octopus and eggplant.
Ingredients
- 1 lb octopus
- 1 large eggplant
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- 1. Rinse the octopus under cold water and remove any remaining innards. Cut the octopus into small pieces.
- 2. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes, then rinse and pat dry.
- 3. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- 4. Add the octopus pieces to the skillet and cook for 5-7 minutes, until they start to turn opaque and curl.
- 5. Add the eggplant slices to the skillet and sprinkle with paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the eggplant is tender.
- 6. Serve the sautéed octopus and eggplant hot, garnished with fresh parsley.
- 7. Enjoy!
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 20gFat: 10gFiber: 5g