Mezze of calamari, grilled eggplant, olives and Manchego

Recipe from: 17 February 2016
recipe, calamari, eggplant,olives

Ingredients 19
Servings 4
Time 00:15


  • 400
    calamari rings
  • 2
    small eggplants, halved, baked
  • 3
    garlic cloves, minced
  • juice of 1 orange
  • 3
    olive oil
  • sea salt and black pepper
  • extra olive oil for frying & drizzling
  • 10
    flatleaf parsley, chopped
  • 1
    balsamic vinegar
  • 10
    micro herbs, roughly chopped
  • 1
    garlic clove, minced
  • 1/4
    olive oil
  • juice of 1 lemon
  • 200
    wedge Manchego cheese
  • green and black olives, drained
  • olive oil and fresh bay leaves


Place the calamari rings in a bowl, add the garlic, orange juice and olive oil and season well. Allow to stand for 5 minutes.

Heat a frying pan, add the oil and sauté the calamari in batches until golden and cooked through – not longer than 2–3 minutes.

Remove and drain on paper towel, toss the calamari with the parsley, and drizzle with extra olive oil and balsamic vinegar.

For the eggplant dressing: Whisk together all the ingredients.

To serve
Place the calamari on a serving platter, add the eggplant to the platter and drizzle with the dressing. Serve garnished with bay leaves, and with Manchego and olives on the side.

Words and image: Fairlady

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Read more on: calamari  |  recipe  |  olives

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