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Calamari in the Greek Style
At a Glance
- Prep
- 20 minutes
- Cook
- 22 minutes
- Total
- 43 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- Mediterranean
Cooking Method
- Sauté
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Molluscs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Calamari in the Greek Style brings together 4 ounces virgin olive oil, 1 red onion, thinly sliced, 4 garlic cloves, thinly sliced in a practical dish for home cooking. It takes about 43 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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.
Add eggplant and cook until just softened.
Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
Add calamari, season again, and cook until just opaque, about 2 minutes per side.
Add basil and toss.
Arrange on platter and serve.
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