Mediterranean flavors of eggplant, tomato, garlic, spinach and squid tentacles sautéed and stuffed inside squid tubes and finished on the grill.
Course Seafood
Cuisine Mediterranean
Keyword Mediterranean Grilled Stuffed Squid
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Equipment
Grill or stovetop griddle
Fish rack for grilling
Demitasse spoon or piping bag
Toothpicks
Ingredients
1lbSquid tubes and tentacles
1/3cupOlive oil – 1/3 cup, enough to marinate squid and to cook the fillingmarinate and cook
1cupEggplantpeeled and confetti-cut
1/2cupTomatoesconfetti cut
1lbFresh Spinach finely chopped
2Lemons juiced
2Garlic cloves
Salt as needed
1/4tspCayenne pepper
1/4tspAllspice
1tspMarjoram dried or fresh
Instructions
Prepare the grill. If not using a grill then have a cast iron griddle ready to heat up on the stovetop.
Peel and confetti cut (quart-inch cubes), the eggplant. Place in a bowl, sprinkle with a little salt and allow to sit for 15-minutes. Rinse the salt off, drain and press with a paper towel to remove excess moisture.
Remove the squid tentacles and chop very fine, set aside in a medium mixing bowl.
Marinate the squid tubes with juice from 1 lemon, 2 tablespoons of olive oil, 1 crushed garlic clove and 1/2 teaspoon of salt.
While the squid and eggplant are set aside, confetti chop the tomato, and rough chop the spinach.
In a sauté pan add remaining olive oil, chopped tentacles, eggplant, tomato, 1 garlic clove, pinch of salt, other spices and spinach. Sauté until tentacles turn pink and eggplant is cooked. Cool.
With a tiny demitasse size spoon, fill each tube, squeezing down the filling to the end of the tube. Place a toothpick at the top of each filled tube to keep them closed.
Place inside a fish rack or a fish pan used for cooking on a grill. No need to oil either since the squid has been marinating in olive oil.
Grill 3 - 4 minutes on both sides, not over direct fire. Serve.