Eggplant and Octopus Ajillo

Name: Eggplant and Octopus Ajillo
Total time: 15 min
Yield: 2 Porzioni
Ingredients: 🍆 1 medium eggplant (80g), sliced; 🐙 120g boiled octopus, chopped; 🧄 1 clove garlic, crushed; 🧂 1/2 tsp salt; 1 tsp sliced chili; 150ml olive oil

Costo $10, salva $15

Fonte: Recommended by CookPal

15 Min
2 Porzioni
$10

Eggplant and Octopus Ajillo

Costo $10, salva $15

Fonte: Recommended by CookPal

15 Min
2 Porzioni
$10

INGREDIENTI

Vegetables
- 🍆 1 medium eggplant (80g), sliced
Seafood
- 🐙 120g boiled octopus, chopped
Spices & Seasonings
- 🧄 1 clove garlic, crushed
- 🧂 1/2 tsp salt
- 1 tsp sliced chili
Oils
- 150ml olive oil

PASSI

Slice the eggplant into 1cm thick rounds. Cut the garlic in half lengthwise, remove the core, and crush it with the flat side of a knife.

Cut the boiled octopus into bite-sized pieces.

In a pot, add olive oil, garlic, salt, and chili slices. Heat on low until fragrant, then add the octopus and eggplant. Cook on medium heat until the eggplant becomes tender.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

15g
Proteine
10g
Carboidrati
30g
Grassi

💡 Suggerimenti

Serve with crusty bread to soak up the flavorful oil.You can substitute octopus with shrimp or squid for a different variation.Use fresh chili for a spicier kick.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.