That of the octopus and eggplant salad is an appetising and easy recipe to prepare for a dish with an intense Mediterranean flavour. Try serving this octopus salad seasoned with a little olive oil. Single dish for a quick and light lunch: success is guaranteed!
INGREDIENTS
• 2 aubergines
• 1 kg of octopus
• some tomatoes
• 2 tablespoons of salted capers
• 12 olives
• garlic
• parsley
• chili powder
• basil
• extra virgin olive oil
• 1 glass of vinegar
• salt
• pepper
• some tomatoes
• 2 tablespoons of salted capers
• 12 olives
• garlic
• parsley
• chili powder
• basil
• extra virgin olive oil
• 1 glass of vinegar
• salt
• pepper
HOW TO PREPARE
To make the salad of cold octopus and aubergines, start washing and drying the aubergines and then cut them, in a vertical direction, into thin slices. Blanch them for a few minutes in a non-stick pan and set them aside on a rather large plate.
In another pan heat two tablespoons of oil with a crushed clove of garlic and the chili powder.
Add the chopped parsley and vinegar and bring to the boil, stirring often.
Turn off the heat and pour the sauce over the aubergines distributing it evenly. Let it marinate for two hours.
Clean the octopus. Carefully wash it under cold running water and cook it in water at a slightly salted boil.
Peel it, cut it into pieces and add it to the aubergines. Drain the capers under running water and add them to the octopus together with the chopped olives. Sprinkle with fresh pepper and if necessary add a pinch of salt. Also cut the tomatoes in four and peel the basil leaves.
