Salata od hobotnice

Sastojci: 

• hobotnica (dva pipka i glava; šest pipaka ostavljam za glavno jelo)
• jedan manji paradajz (očišćen od semenki), iseckan na kockice
• 6-7 kolutova plavog patlidžana (izgrilovani, odnosno isprženi na malo maslinovog ulja, na teflonskom tiganju; pa naseckani na kockice)
• dve kašike sitnije seckanog svežeg peršuna
• tri čena krupnije seckanog belog luka - na listiće
• tri lista zelene salate iseckana na trake
• dve kašike soka od limuna
• kašika belog vinskog sirćeta
• 4 kašike maslinovog ulja
• so i biber po ukusu

Za dekoraciju:

• nekoliko crnih maslina
• krupno samleven zeleni biber
• 3 kriške limete

Vreme pripreme oko 45 minuta. Ustvari onoliko koliko treba da se skuvaju komadi hobotnice od pipaka i glave. Zatim je samo potrebno ocediti ih, pa u istu šerpu, preko još vrućih komada hobotnice dodati sve ostale sastojke. Prebacite na tanjir za serviranje, pa u frižider na 10-ak minuta. Pre serviranja ukrasite kriškama limete, zelenim biberom, crnim maslinama i poprskate sa još malo maslinovog ulja.

Octopus salad
Serves for two:

• octopus (two tentacles and heads, six tentacles leave for a main course)
• one small tomato (cleared of seeds), diced
• 6-7 slices of eggplant (grilled or fried in a little olive oil on skillet, chopped and diced)
• two tablespoons of chopped fresh parsley 
• three cloves of garlic finally chopped 
• three leaves of lettuce cut into strips
• two tablespoons of lemon juice
• tablespoon of white wine vinegar
• 4 tablespoons olive oil
• salt and pepper to taste

Cook octopus tentacles and pieces from the head. About 20-30 minutes, or until tender. Drain them, add all other ingredients. Transfer to a serving plate and live in the fridge for 10 minutes. Before serving garnish with lime slices, freshly ground green pepper, black olives, sprinkle with a little olive oil.