Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine


  • 3 eggplants
  • 680 g octopus
  • 200 g wholemeal bread
  • 12 yellow cherry tomatoes
  • dill
  • lemon
  • apple cider vinegar
  • extra virgin olive oil
  • salt

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

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