Macedonian pickled aubergines

Another Greek influenced recipe for you today. Most of the Mediterranean countries have this tradition of pickling vegetables and I do not know why we do not do more of our own. Once you have done it once you will wounded why you have never done it before. 

Ingredients

1kg/2¼lb aubergines

a few celery leaves

1 bunch spring onions

120ml/4fl oz extra virgin olive oil

10g/½oz garlic

25ml/1fl oz lemon juice

salt and pepper

To get things started bring a large pan of water to the boil. Drop in the aubergines and let them boil them for about 10 minutes, until they feel soft when you prick them with a small knife. Make sure that there is plenty of room in the pan for them to move around and turn them as they need to be cooked evenly.  

Remove them from the water and let them drain. The best way is to hang them from the washing line and let the water drip off. 

Now in another small pan blanch the celery leaves and the spring onions for a few minutes, then drain the water. 

Bring the aubergines in when cold and use a sharp knife and coarsely chop them up in to cubes or slices. Then place them into a large mixing bowl. Add the blanched celery leaves, spring onions, garlic, lemon juice olive oil, and seasoning and mix well with the salt and pepper.  

Then cover them and leave in the fridge or if not too hot in a jar on the side. Then in about two or three day after all the flavours Have infuse they are ready to eat.