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.
Calamari and Eggplant Salad
- 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