This is one of our favorite summer recipes to cook for dinner. We love to dip the roasted squids into the eggplant puree and the tomato sauce. It's a perfect combination of flavors and aromas. It's high-in-protein recipe perfect for people on a keto diet and super healthy. The only guilty pleasure is the fried eggplants, but you can skip them if you prefer not to overindulge! We use only extra-virgin olive which makes healthier and more digestible fried foods.
Ingredients (2 Servings):
- 8 Squids
- 1 Chinese Eggplant (You can use 2 Eggplants)
- 1 Listada Eggplants
- 12-14 Cherry Tomatoes
- 2 Cloves of Garlic
- 1 Teaspoon of Raw Coconut Sugar
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
- Fresh Mint
- Fresh Basil
- Sea Salt
- In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden. Cut the cherry tomatoes into halves and add them to the wok.
- Season with sea salt and black pepper. Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar and keep stirring at medium heat until they are completely cooked and mashed. You can add the lid to speed up the cooking process. Add some fresh basil.
- Blend the cherry tomatoes into a smooth creamy sauce.
- Roughly dice the Chinese eggplant into cubes. Add the cubes into a pan with some extra-virgin olive oil and a clove of garlic. Cook with the lid at medium heat until they become soft. Occasionally stir. It should take 10 minutes.
- Once cooked, add the eggplant cubes into the blender with extra-virgin olive oil, sea salt, black pepper and a few fresh mint leaves.
- Blend it until you obtain a fine and creamy puree. Adjust with sea salt, pepper and extra-virgin olive oil to your taste. You can store it in the fridge (cover with a layer of extra-virgin olive oil) for a 7-10 days.
- Dice the Listada eggplant (cut cubes the size of a thumb) and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes.
- Heat 4 tablespoons of extra-virgin olive oil in a pan and fry the eggplant until they become golden brown (usually cook for 10 minutes).
- Once cooked, let the eggplant cubes rest on a paper towel to remove the excess oil.
- Clean the squids. Separate the bodies from the heads. Remove the bones in the bodies.
- Pan fry the squids with some extra-virgin olive oil in a non-stick pan for a couple of minutes each side.
- Serve the seared squids with some eggplant puree and some tomato sauce. Season with some fried eggplant cubes and fresh basil.