If you’re looking to shake up your usual seafood routine, this octopus and eggplant sauté offers a bold and unexpected combination that truly delivers. It’s rustic, flavorful, and brings the essence of coastal Mediterranean cooking to your plate.
The key to making this dish shine is properly preparing the octopus. Simmering it slowly before the sauté makes it tender without losing its naturally firm texture. Meanwhile, eggplant acts as the perfect partner, soaking up the surrounding flavors while offering its own creamy, earthy base. When sautéed together in a pan with good olive oil, garlic, and a few sprigs of fresh thyme or oregano, the result is nothing short of magic.
A splash of white wine or lemon juice brightens up the flavors and adds just the right acidity. A touch of red chili flakes can give it a gentle kick, though that’s optional depending on your taste.
This dish is simple but layered, the octopus brings the sea, the eggplant brings the earth, and the aromatics tie it all together in a warm, savory hug. It works well as a light main course or as a shared plate for a tapas-style dinner.
For serving, think crusty bread on the side to mop up the delicious olive oil and juices. Or pair it with a small side of couscous, farro, or grilled vegetables. A chilled glass of white wine or crisp rosé complements the flavors beautifully.
What’s great about this recipe is its flexibility. You can toss in cherry tomatoes for sweetness, add a spoonful of capers or olives for extra brine, or even stir in fresh herbs like parsley or basil at the end for a pop of freshness.
Whether you’re a seafood lover or just feeling adventurous, this octopus and eggplant sauté is a unique and satisfying way to bring something special to the table, elegant enough for guests, but easy enough for a weeknight treat.
Ingredients
- 1 lb octopus
- 1 eggplant large
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- parsley for garnish
Instructions
- 1. Rinse the octopus under cold water and remove any remaining innards. Cut the octopus into small pieces.
- 2. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes, then rinse and pat dry.
- 3. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- 4. Add the octopus pieces to the skillet and cook for 5-7 minutes, until they start to turn opaque and curl.
- 5. Add the eggplant slices to the skillet and sprinkle with paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the eggplant is tender.
- 6. Serve the sautéed octopus and eggplant hot, garnished with fresh parsley.
- 7. Enjoy!
Sauté? I thought this was a boil dish. Misleading title. 🙄
Yum! My family loved it! The garlic makes such a difference. I skipped the parsley tho.
I don’t like the texture of octopus. I thought this would be good, but it was too chewy for me.
Not a fan of octopus, but my partner loved this recipe. The eggplant was a nice touch.
Eggplant’s good but octopus? Ewww, can’t believe anyone likes that! Different strokes, I suppose.
Octopus is definitely not everyone’s thing, but I’m glad your partner enjoyed it! The eggplant sounds yummy!
This dish was amazing! The flavors complemented each other perfectly. Will definitely make again!
I made this without the paprika. It was still ok, but kinda bland.
This recipe is fantastic! I’ve never cooked octopus before, but it turned out delicious. Thank you!
Where do you buy octopus? Is it was expensive? 🤔
You can find octopus at most seafood markets or some grocery stores. It’s a bit pricey, but totally worth it if you love seafood! 🐙
Not sure where you got your octopus from, but it was chewy. Maybe I overcooked it? 🤔
I must say, octopus and eggplant? Sounds weird. I didn’t even bother trying this one.