Recipe Octopus and eggplant salad of of 31-07-2020
L'octopus and eggplant salad it is a dish of seas and mountains I would say ... The octopus is usually associated with potatoes or tomatoes, but the aubergines with fish have now been cleared and I assure you that even in combination with the octopus they make their figure ... it will be that in summer I would eat only aubergines (or almost), but I assure you that the result is really very good :)
This salad is really light, the octopus is boiled and the aubergines cooked in a pan with just a drizzle of oil, so you can enjoy a tasty and healthy dish that winks a little at the diet: P
How to make octopus and eggplant salad
First, boil the octopus for about 1 hour from the moment of boiling, then drain and cut it into pieces.
Meanwhile the octopus is cooking, get on with the work.
Wash and clean the aubergines and cut them into cubes, then brown them with a little oil and salt in a non-stick pan, making them brown well on all sides.
Wash the cherry tomatoes and cut these too.
Finally, when all the ingredients are ready, assemble the salad: put the now cold octopus, the pitted olives, the cherry tomatoes, the aubergines and lots of fresh basil in a bowl and season with a drizzle of oil and a little salt.
The octopus and eggplant salad is ready: let it rest in the fridge for 1 hour and then serve.