SLOW-COOKED OCTOPUS WITH EGGPLANT & TOMATO
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2021/02/Cuisine-Magazine-Ginny-Grant-Recipe-slow-cooked-octopus-with-eggplant-and-tomato.jpg)
Serves
4 - 6Preparation
15 minsCook
45 minsIngredients
2 eggplants | |
olive oil for frying | |
1 onion, sliced | |
1 octopus, cleaned | |
2 cloves garlic, sliced | |
2 tablespoons oregano leaves | |
1 cup red wine | |
4-5 large tomatoes, peeled, roughly chopped | |
½ cup roughly chopped parsley leaves | |
grilled bread to serve |
Richly coloured and deeply flavoured, this braise is great to eat warm or at room temperature. Because this is slow cooked, you don’t need to bother pre-cooking the octopus first.
Instructions
1. | Slice the eggplants in half lengthwise, cut each piece into quarters lengthwise and cut into 6 cm pieces. |
2. | Heat some oil in a wide saucepan and fry the eggplant in batches until golden (it doesn’t need to be cooked all the way through). Remove and set aside. |
3. | Add more oil to the pan and add the onion and fry for a few minutes until golden. |
4. | Cut the octopus tentacles into 10-12cm pieces and slice the head into pieces. Pat dry. |
5. | Add to the pan and cook for a couple of minutes then add the garlic and oregano and cook for a minute. |
6. | Add the red wine and reduce by half, add the tomatoes and cook, covered, on a low heat for 25 minutes. |
7. | The octopus will release some liquid as it cooks but if necessary add a splash of water to the pan. |
8. | Add the eggplant and cook for a further 10 minutes or until the octopus is tender. |
9. | Season to taste and scatter with parsley to serve. |
10. | Serve with the grilled bread. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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