1 onion quartered
1 head of garlic chopped
2 bay leaves
1 large tbsp. black peppercorns
1 lemon quartered
1 large glass of white wine
1 sprig thyme
1 bay leaf
1 rosemary sprig
squeeze of lemon juice
To make the aubergine puree, top and tail the aubergines, then peel and discard the skin. Roughly dice the flesh. Pour olive oil into a medium-sized saucepan – enough to cover the base. Add 1 thyme sprig, lemon juice, 1 bay leaf and 1 rosemary sprig. Add the aubergine, toss well and cover. Cook over a low heat for 25-30 minutes until very soft. Remove the herbs and blitz the aubergine in a food processor. Season and set aside. You can also make this a day before; cover and chill.
Place the octopus in a large pan with onion, garlic, bay leaves, peppercorns, lemon and white wine.
Cover with water and bring to the boil. Simmer for an hour, until tender when pierced with a knife. Drain and leave to cool.
Light a BBQ for hot coals. Only cook the tentacles and discard the head and any skin still attached to the tentacles before. Char for 10 mins with a bit of oil, slat and pepper. Spread puree over the plate and add octopus on the top. Enjoy x