1 small octopus (1 pound)
½ wine glass of Vinsanto (Santorini dessert wine) or any dessert wine
2 medium size tomatoes (chopped in cubes without the seeds)
1 scallion (chopped finely)
5 leaves of spearmint (chopped finely)
3 tablespoons finely chopped onions
1 tablespoon Kalamata White Balsamic Vinegar “Kalamata Papadimitriou”
1 bay leaf
Hand-picked sea salt from Crete
Kalamata Organic Extra Virgin Olive Oil
In a covered saucepan place the octopus and bay leaf on a low fire to cook until it becomes very tender.
No liquid is required as the octopus will release its own liquid as it cooks down.
As soon as it is steamed and tender, increase the heat to high and add the dessert wine, cooking until it is glazed 4-5 min).
Bake the eggplants or roast them on top of the fire until cooked through (they will become slightly charred, soft and mushy).
Let cool, peel the charred skin off of the eggplants and place the pulp in a bowl with all the remainder of the ingredients.
Finely chop the octopus and add to the eggplant mixture.
Mix all the ingredients, adjust the seasonings if needed and enjoy.