Servings: 8

500 grams fresh calamari 500 grams fresh calamari
 
Salad Salad
Olive oil Olive oil
2 finely chopped cloves of garlic 2 finely chopped cloves of garlic
1/2 bunch of parsley ½ bunch of parsley
1/2 bunch of coriander ½ bunch of coriander
1 cup basil leaves 1 cup basil leaves
1 cup mint leaves 1 cup mint leaves
1 very thinly sliced red onion 1 very thinly sliced red onion
1/2 lemon juiced. salt and pepper ½ lemon juiced. salt and pepper
 
Sauce Sauce
1 cup tehina 1 cup tehina
1 eggplant 1 eggplant
1 finely chopped clove of garlic 1 finely chopped clove of garlic
juice of 1 squeezed lemon juice of 1 squeezed lemon
salt and pepper salt and pepper
a bit of cold water if needed a bit of cold water if needed

1. Clean the calamari...detach the head from the body...keep the skin on the body. Score the calamari on the white side in a crisscross fashion.
2. Prepare the tehina by roasting the eggplant over an open flame till burnt. Cut off the top and place with the skin in a food processor with all the other ingredients for the tehina....adjust seasonings.
3. prepare salad by mixing together the salad indredients, season.
4. Grill the calamari on a hot ridged fry pan, no fat, salt and pepper...flip sides when lightly browned....calamari will curl.
5. Place a thick line of tehina on the plate, lay the calamari atop, garnish with herb salad.