A delicious sautéed dish combining octopus and eggplant.
Prep
15 minutesCook
25 minutesReady In
40 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 1 lb octopus | |
| 1 large eggplant | |
| 2 cloves garlic, minced | |
| 2 tablespoons olive oil | |
| 1 teaspoon paprika | |
| Salt and pepper to taste | |
| Fresh parsley for garnish |
| 1. | 1. Rinse the octopus under cold water and remove any remaining innards. Cut the octopus into small pieces. |
| 2. | 2. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes, then rinse and pat dry. |
| 3. | 3. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. |
| 4. | 4. Add the octopus pieces to the skillet and cook for 5-7 minutes, until they start to turn opaque and curl. |
| 5. | 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. | 6. Serve the sautéed octopus and eggplant hot, garnished with fresh parsley. |
| 7. | 7. Enjoy! |
Subscribe
0 Comments