First boil the octopus for about 1 hour from the moment of boiling, then drain and cut it into chunks.
In the meantime that the octopus is cooking, get on with the work.
Wash and peel 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 them too.
Finally, when all the ingredients are ready, assemble the salad: put the 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.
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