In this recipe, a beef and raisin stuffing adds flavor and texture to grilled squid.
Grilled Stuffed Squid with Eggplant Salsa
In this recipe, a beef and raisin stuffing adds flavor and texture to grilled squid.
Ingredients
Grilled Stuffed Squid with Eggplant Salsa
- 2 tablespoons extra virgin olive oil
- 2 cloves Garlic minced
- 1/2 kilo Beef use ground beef
- 1/2 Cup dried shrimp (hibe) crushed
- 1/4 Cup raisins
- Salt to season
- 4 large pieces Squid (Pusit) cleaned with head, tentacles, and skin removed
- 2 1/2 tablespoons olive oil
- 2 yellow onion chopped
- 2 medium eggplant peeled, grilled, and chopped
- 1/2 Cup kesong puti (white cheese) cubed
- 2 tablespoons balsamic vinegar
- Salt to taste
Instructions
- 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.
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