Grilled Octopus with Aubergine

Instructions

1. 1

   Bring a large pot of salted water to boil. Add the cleaned octopus and simmer for 25-30 minutes until tender when pierced with a knife. Drain and cool slightly, then cut tentacles into 8cm pieces.

   Tip: The octopus can be prepared up to 4 hours ahead and refrigerated until grilling.

2. 2

   While the octopus cooks, pat the aubergine slices dry with paper towels. Brush both sides generously with 3 tablespoons of olive oil and season with salt and pepper.

   Tip: Drying the aubergine prevents excess moisture and allows better charring on the grill.

3. 3

   Heat a grill pan or outdoor grill to high heat. Grill the aubergine slices for 3-4 minutes per side until deeply charred and tender. Transfer to a plate.

   Tip: Don't move the aubergine too much while cooking—let it develop colour undisturbed.

4. 4

   Pat the octopus pieces dry and toss lightly with 1 tablespoon olive oil, salt, and pepper. Grill for 2-3 minutes per side until the tentacles have charred edges and develop a slight crust.

   Tip: High heat creates the perfect contrast between the charred exterior and tender interior.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lemon juice, minced garlic, red chilli flakes, parsley, and mint.

   Tip: Make this dressing while the octopus and aubergine are still hot so flavours meld beautifully.

6. 6

   Arrange the grilled aubergine on a serving platter. Top with the grilled octopus pieces and drizzle the herb and lemon dressing over everything.

   Tip: Serve immediately while the vegetables are still warm.

7. 7

   Garnish with extra fresh herbs, lemon slices, and a pinch of sea salt before serving.

   Tip: A final sprinkle of quality sea salt enhances all the Mediterranean flavours.