Here you will find the traditional greek eggplant salad modified into a very interesting appetizer presented in an eggplant skin cup! Whether accompanied by a variety of other small plates (meze) or served with a white wine as an introduction to your laboriously made meal this recipe will delight you and your guests!
- 2 medium eggplants
- 1 small octopus
- 1 cup of olive oil
- 1/2 cup of vinegar
- 1/2 cup chopped fresh onion
- 1/2 cup of chopped parsley
- 1 cup of fresh tomato in cubes 2-3 cm
- salt, pepper
Cooking the Octopus
Boil the octopus, cut into small pieces and marinate in 3/4 cup of olive oil, 1/2 cup of vinegar and some oregano for 12 hours.
Finely chop the fresh onion and parsley.
Dice the tomato into the smallest cubes you can manage.
Preheat the oven to 200°C.
Make an incision length-wise into the eggplant without cutting it completely in half. Place in a pan, season with salt and pepper, and cover well with aluminum foil. Bake until very soft.
Carefully remove the pulp, taking care not to tear the eggplant skin.
Discard the seeds of the pulp and chop it up.
Mix the octopus, tomato, parsley and onion with the rest of the olive oil and the eggplant.
Season it to taste.
Stuff the eggplant with the mixture you’ve made, and add if necessary some more olive oil on top.
Serve at room temperature.