Grilled Stuffed Squid with Eggplant Salsa

Heat olive oil in a medium pan. Sauté garlic, followed by ground beef. Add crushed dried shrimps and raisins. Season to taste. When beef is cooked, transfer to a bowl and set aside to cool.

When cool enough to handle, scoop spoonfuls of stuffing and place inside squid until almost full. Secure ends with a toothpick. Brush squid with olive oil and season.

Preheat a charcoal grill. Place squid on the grill and cook until opaque throughout and slightly golden, about 2 to 3 minutes on each side. Transfer to a plate and carefully remove the toothpicks.

 

 

Make the grilled eggplant salsa: Heat oil in a frying pan. Sauté onions until slightly golden. Place in a bowl together with grilled eggplants and kesong puti. Drizzle with reduced balsamic vinegar and toss. Season to taste with salt and pepper.

Serve grilled squid with eggplant salsa.

 

TIP: To make reduced balsamic vinegar, heat four times the amount needed in a pan. Bring to a boil, then simmer until the mixture thickens and becomes syrupy. Do this in a well-ventilated kitchen as the vinegar fumes tend to be strong.