Roasted Octopus with Aubergine
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus paired with smoky charred aubergine, finished with crispy garlic chips, fresh herbs, and a vibrant lemon-chili oil for a Mediterranean-inspired dish bursting with umami flavors.
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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