Roasted Octopus with Aubergine
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something special but don't have all day in the kitchen. Roasted octopus with aubergine comes together in just over an hour, and the flavors are absolutely stunning. The octopus becomes incredibly tender when roasted with white wine and garlic, while the aubergine soaks up all those wonderful Mediterranean flavors. I love that octopus is packed with protein and omega 3 fatty acids, making this both delicious and genuinely good for you. Best of all, it's simple enough for a weeknight dinner yet elegant enough to impress guests. Let me share how I make it.
Ella x
Ingredients
- 1½ kgoctopus(cleaned)
- 2 mediumaubergine(cut into 2cm cubes)
- 8garlic cloves(thinly sliced)
- 120 mlextra virgin olive oil
- 60 mlfresh lemon juice
- 1 teaspoondried chili flakes
- 30 gramsfresh parsley(chopped)
- 15 gramsfresh mint(torn)
- 2 teaspoonssea salt
- 1 teaspoonblack pepper
- 250 mlwhite wine
- 2bay leaves
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with bay leaves. Add the cleaned octopus and simmer for 35-40 minutes until tender when pierced with a knife. Drain and let cool slightly, then cut into bite-sized pieces.
Tip: Cook octopus slowly in simmering water rather than at a rolling boil to keep it tender.
- 2
While the octopus cooks, preheat your oven to 200°C. Toss the aubergine cubes with 60ml of olive oil, half the salt, and pepper. Spread on a baking tray in a single layer.
Tip: Don't overcrowd the tray; use two if needed for better caramelization.
- 3
Roast the aubergine for 25-30 minutes, stirring halfway through, until golden and slightly charred at the edges.
Tip: The aubergine should be creamy inside with crispy exteriors.
- 4
Heat the remaining 60ml of olive oil in a small pan over medium heat. Add the sliced garlic and cook gently for 4-5 minutes, stirring frequently, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Tip: Watch carefully to prevent the garlic from burning.
- 5
Stir the chili flakes into the garlic-infused oil and add the lemon juice. Season with remaining salt and pepper to taste.
Tip: This creates your finishing oil that will coat all the elements beautifully.
- 6
Arrange the roasted aubergine and cooked octopus pieces on a serving platter. Pour the warm lemon-chili oil over both.
Tip: Serve while the octopus is still slightly warm for the best flavor absorption.
- 7
Top with the crispy garlic chips, fresh parsley, and torn mint. Give everything a final gentle toss and serve immediately with crusty bread.
Tip: Add the herbs just before serving to keep them bright and fresh.
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