Double cooked aubergines stuffed with braised octopus in tomato sauce

Great Summer dish to enjoy two ingredients which are very popular in the Greek cuisine, the aubergines and the octopus. Things get easier since we use tinned octopus saving us plenty of time of preparation. A great idea to serve this recipe as a first dish or even as a main meal along with some crispy green salad

Slightly adapted from a recipe of Eleni Psichouli,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people -as a first dish):
2 tins of cooked octopus, preserved in natural juice
2 large aubergines
¾ tea-cup of olive oil
3 cloves of garlic, finely chopped
1 large yellow onion, grated
1 glass of white dry wine
3 large ripe tomatoes, peeled and finely chopped (no seeds)
salt
pepper
1 tsp of granulated sugar
1 small bunch of flat-leaf parsley, finely chopped
some extra olive oil for brushing

Method:
Preheat the oven to 200°C.

Drain the octopus of its juices in a colander.

Discard the stems off the aubergines and cut in half, lengthwise. Put them in a bowl filled with water in which you have added some salt. Leave to soak for 30 minutes, then drain and gently squeeze with your hands to discard as much liquid as possible.

Arrange the aubergines in a baking tray with the cut side facing up. With a sharp knife score the flesh into a rhombus-like pattern. Drizzle with some oil and season with salt. Put in the oven and bake for 30 minutes, until the aubergines start softening and get coloured.

In the meantime, warm the oil in a wide and deep frying pan in medium-high heat. Throw in the garlic and the onion and lightly sauté stirring with a wooden spatula.

Add the octopus and sauté for another 2 minutes. Pour over with the wine and allow the alcohol to evaporate. Then add the tomatoes, the sugar and season with salt and pepper. Turn the heat to medium-low, cover with a lid and simmer until most of the liquids are absorbed and a nice sauce is left in the pan. When ready, add the parsley and stir.

Using a slotted spoon take the octopus out of its sauce. With a fork push to open up the softened flesh of each half aubergine and fill with some of the octopus mixture.

Transfer the aubergines back into the pan, pour over with the tomato sauce and simmer in low heat for another 5-6 minutes.

Serve the aubergines lukewarm.