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Stuffed Eggplant with Octopus

Stuffed Eggplant with Octopus


½ kilogram octopus, chopped
8 medium-sized eggplant
2 onions grated or shredded
2 ½ cups tea water
1 ½ cups olive oil
½ cup rice peel
4 fresh tomatoes, finely chopped
2 tablespoons pine nuts
1 teaspoon of pepper, pinch of salt
1 teaspoon cumin, 1 teaspoon cinnamon


Wash, peel and cut off the top portion of each eggplant.  Using a large spoon, cut out/remove the meat of the eggplant, leaving a hollow shell.   At the same time, in a large pan, heat up your olive oil and sauté the octopus and onions until browned.  Then add in the rice and tomatoes, mix well and bring to a boil.  Let is simmer for a few minutes and then remove from heat.  Then add in the remaining ingredients (including the meat of the eggplant) and mix well.  Stuff each hollowed eggplant with the mixture.  Place all the stuffed eggplants in a pot; add water, tomato puree and olive oil.  Over low heat, let it cook for about an hour. 

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