Calamari in the Greek Style |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant & basil from the garden & the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.! Ingredients:
4 ounces virgin olive oil |
1 red onion, thinly sliced |
4 garlic cloves, thinly sliced |
2 japanese eggplants, sliced lengthwise into 6 pieces each |
2 roma tomatoes, chopped into 1/4 inch dice |
12 baby calamari, whole, peeled and cleaned, about 1 1/2 pounds |
1 lemon, juice and zest of |
1/8 cup basil, chiffonade |
Directions:
1. In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes.
2. Add eggplant and cook until just softened.
3. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
4. Add calamari, season again, and cook until just opaque, about 2 minutes per side.
5. Add basil and toss.
6. Arrange on platter and serve.
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