Calamari-Eggplant Salad

A while back, I had said that the best way to enjoy seafood was in its simplest form, without a lot of fuss — in other words, no frying, no extra sauces, no “crusts”.  Why mess with the beautiful flavor of fresh seafood?  Grilling, broiling and steaming, at least for me, are the way to go.  I like to take advantage of some of the world’s best seafood from right in our backyard .

This was my dinner tonight.  It’s a revised version of a dish that I had in Athens a few years ago.  The original was made with octopus.  While I am not a huge fan of the chewy texture of octopus (believe me, I have tried many, many times to like it), fresh calamari is a nice alternative. 

Serve with nice, fresh crusty bread.

Fresh, cleaned whole calamari. Check out these bad boys!

 

Calamari and Eggplant Salad

(serves 2)

  • 1/2 lb fresh calamari/squid, cleaned
  • 1 bay leaf
  • 1/4 wine glass of wine
  • 2 small to medium sized eggplants
  • 1 medium size tomato, seeds removed and chopped into cubes
  • 1 scallion, finely chopped
  • dried mint
  • 2 tablespoons finely chopped onion
  • 1 tablespoon balsamic or wine vinegar
  • salt, fresh pepper
  • extra virgin olive oil
  • pinch of dried oregano
 
Eggplants:  Roast the eggplants in a 400 degree oven until cooked through, about 45 minutes.  They will become soft and mushy and charred. Let cool, peel the skin off of the eggplants and “rough chop” the pulp and place in a bowl with the rest of the ingredients.
 
Calamari: Bring a medium-sized saucepan of heavily salted water and one bay leaf to a boil.  Add the wine. Place the calamari (whole) into the water and poach until it is tender.
 
Chop the calamari and add to the eggplant mixture.  Mix all of the ingredients, adjust the seasonings if needed and enjoy.
 
(DP note: if you wish to use octopus instead, place the octopus and bay leaf in a saucepan on low heat to cook until it becomes very tender.  No liquid is required as the octopus will release its own liquid as it cooks. As soon as it is steamed and tender, increase the heat to high and add the wine, cooking for another 4-5 minutes.  Chop then add to the eggplant mixture.)
 

The finished dish

 
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