Summer Grilled Octopus with Charred Eggplant

Hello Gardener News readers. As we are in the midst of the summer season, I am continuing with our grill theme. This month’s recipe is Summer Grilled Octopus with delicious Charred Eggplant. Ingredients needed include 2lb. to 2¼ lb. whole octopus, 2 tbsp. neutral oil such as vegetable or canola oil, 2 tbsp. extra-virgin olive oil, 1 clove garlic - grated or minced, 2 tsp. lemon zest plus 1 tbsp. juice, 1/3 cup pitted olives (green or Kalamata or a mix) -roughly chopped, 1/4 cup flat-leaf parsley leaves - chopped, Kosher salt and freshly ground black pepper.

To start, bring a large pot of salted water to a boil. Add octopus and reduce to a simmer. Cook for 45 to 60 minutes, or until you can easily pierce the octopus with a fork. Transfer to a large bowl and drizzle with neutral oil. If making in advance of a meal, cover and refrigerate for up to one day prior to grilling.

Preheat the grill to medium high for five minutes, then clean and oil the grates. Grill the octopus for 15 to 20 minutes, flipping halfway through until lightly charred. Transfer the octopus to a cutting board. Meanwhile, in a large bowl, whisk together oil, garlic, lemon zest and juice, and ¼ teaspoon each salt and pepper.

Start by cutting the head off the octopus, cleaning out the inside and slicing it into rings. Then cut each tentacle away from the center. Discard the center