This recipe combines tender eggplant halves stuffed with flavorful small octopus, creating a delightful Greek and Italian dish. The eggplant provides a soft, rich base, while the octopus adds a slightly chewy, savory texture. The dish is complemented by herbs and a sprinkle of feta cheese.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients (Serves Four)
- 2 medium eggplants, halved lengthwise
- 300g small octopus, cleaned and cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup crushed tomatoes (or fresh diced tomatoes)
- 1 tablespoon tomato paste
- 1/4 cup white wine
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- 100g feta cheese, crumbled
- Fresh parsley for garnish
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Eggplant
Preheat your oven to 180°C (350°F). Scoop out the flesh of each halved eggplant, leaving about 1cm of flesh along the edges. Chop the scooped-out flesh and set it aside. Drizzle the eggplant halves with olive oil, season with salt, and bake for 20 minutes or until tender but not fully cooked.
Step 2: Cook the Octopus Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and sauté until soft and translucent, about 5 minutes. Add the chopped eggplant flesh and cook for another 5 minutes until smooth.
Add the octopus pieces and cook until they turn pink and release liquid, about 3-4 minutes. Pour in the white wine and allow it to simmer for a few minutes until reduced.
Step 3: Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer the mixture for 15-20 minutes, allowing the octopus to become tender and the sauce to thicken.
Step 4: Stuff the Eggplant
Remove the eggplant halves from the oven and spoon the octopus mixture into each half. Top with crumbled feta cheese.
Step 5: Bake the Stuffed Eggplant
Return the stuffed eggplants to the oven and bake for 15-20 minutes, until the eggplants are soft and the cheese is melted and slightly browned.
Step 6: Serve
Garnish the stuffed eggplants with fresh parsley and serve hot.
Tips and Tricks
- Tender Octopus: Simmer the octopus for a longer time at a lower heat for extra tenderness.
- Vegetarian Option: To make this dish vegetarian, substitute the octopus with a mixture of mushrooms and lentils.
- Make-Ahead: The filling can be prepared and stored in the fridge until ready to stuff the eggplants.
Serving Suggestions
Serve the stuffed eggplants with crusty bread to soak up the flavorful sauce. A simple green salad with lemon dressing complements the dish perfectly.
Wine Pairing
A crisp white wine such as a Greek Assyrtiko or a Sauvignon Blanc will complement the briny octopus and rich feta cheese. For a more robust pairing, a light red like Pinot Noir or a Greek Xinomavro offers enough acidity to balance the dish without overpowering the delicate flavors of the eggplant and seafood.
Nutritional Information (Per Serving)
- Calories: 360 kcal
- Protein: 24g
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 6g
- Sodium: 560mg
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: Omit the feta cheese for a dairy-free version of this dish.
- Low-Carb: The eggplant and octopus are both low in carbs, making this a keto-friendly option. You can reduce the amount of tomatoes to lower the carb content further.
Storage Suggestions
Any leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the oven before serving.
About Stuffed Eggplant with Octopus
Stuffed eggplant is a classic Mediterranean dish in various forms throughout Greece and the surrounding regions. Octopus, a seafood staple in Mediterranean cuisine, pairs beautifully with the rich, roasted flavors of eggplant. Fresh herbs and feta cheese combine to create a hearty and refreshing dish.
Cultural Context
Eggplant and octopus are deeply rooted in Mediterranean and Greek culinary traditions. Eggplant, or “melitzana,” is often used as a vessel for stuffing in dishes like papoutsakia (stuffed eggplant). On the other hand, Octopus is a popular seafood choice in coastal regions of Greece, where it is grilled, braised, or marinated. This recipe blends the richness of eggplant with the briny flavors of octopus, showcasing the simplicity and depth of Mediterranean flavors.
