Rolls Of Aubergines And Octopus

Preparation:

Preparation: For the rolls: boil the octopus in a large pot with 3 liters of water. Pour in the wine and add the rosemary and half a lemon. Salt lightly and cook for 40 minutes in a covered pot or until, inserting the octopus with a toothpick, it will be soft. Turn off the heat and leave it in its cooking water for 30 minutes. Wash the aubergines and cut them lengthwise into thin slices. Keep about 10 cl of the octopus cooking water and filter it. Drain the octopus and cut the tentacles into 3-4 cm pieces. Wrap each piece of octopus in the aubergine strips and secure the rolls obtained with a toothpick. In a large frying pan, heat 2 tablespoons of oil, add the rolls and brown them for a few minutes. To serve: add the vinegar, the octopus cooking water kept aside, salt, pepper and a little chilli pepper. Add the capers, the chopped herbs and serve with the salad.