Stuffed Squid with Sweet Potato Puree

• • 1 kg fresh small squid
• • 1 tablespoon olive oil
• • 1 tablespoon finely chopped onion
• • ½ clove finely chopped garlic
• • 1 medium eggplant, finely chopped
• • ½ carrot cut into very small cubes
• • ½ red pepper cut into very small cubes
• • 1 tablespoon vermicelli pasta
• • ½ cup brown bulgur wheat
• • 1 red tomato, finely chopped, seeded
• • 2 tablespoons tomato juice
• • ½ vegetable stock cube with reduced salt, dissolved in 1 ½ cups water
• • 1 tablespoon fresh chopped mint
• • A little fresh ground pepper
• • 1 tablespoon fresh chopped dill
• • 1 lemon

For the Sweet Potato Puree

• • 2 cups sweet potato, peeled and cubed
• • 1 tablespoon olive oil, a little fresh ground pepper
• • 1 pinch sweet paprika
• • 2 tablespoons lemon juice
• • 1 pinch nutmeg
• • ½ teaspoon salt

1. 1. Wash the squid and their tentacles well. Prepare the filling by sautéing the onion, garlic, finely chopped squid tentacles, eggplant, peppers, and carrot in one tablespoon of olive oil.
2. 2. Add the vermicelli and bulgur, followed by the tomato and tomato juice. Add the stock that has been mixed with water and cook over low heat until it absorbs the liquid.
3. 3. Adjust the flavor by adding fresh ground pepper, mint, and dill. Let it cool slightly and stuff the squid with the mixture.
4. 4. Secure them with a toothpick. Place them in a baking pan and add a little water, olive oil, and tomato juice.
5. 5. Bake for about 40 minutes in a preheated oven at 180°C (350°F). Serve with sweet potato puree.

For the Sweet Potato Puree:

1. 1. Boil the sweet potato in water until all pieces are very soft.
2. 2. Then, drain it and mash it very well with a fork or in a blender.
3. 3. Add the seasonings and mix with the olive oil.