Easy recipe Easy Recipe Macedonian Pickled Eggplants

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one kg / two¼ lbs aubergines (buy them only if they are in season) a few celery leaves, blanched one bunch spring onions, sliced finely one hundred and twenty ml / four fl oz extra virgin olive oil (Recipes by ingridients olive oil) ten g / ½ oz garlic, chopped very finely twenty-five ml / one fl oz lemon juice (Recipes by ingridients lemon juice) (Recipes by ingridients juice) salt (Recipes by ingridients salt) and pepper Directions Fill up your largest pot with water and bring to the boil. Drop in all the aubergines, of course if there is plenty of space for them to feel comfortable. Boil them for approximately ten minutes or until they feel quite soft when you prick them with a small knife. Easy Recipe Macedonian Pickled Eggplants. Remember to turn them a couple of times, as they need to be cooked evenly. Easy Recipe Macedonian Pickled Eggplants. Remove them with a slotted spoon. Hang them from the washing line and let the water absorbed during their cooking time drain off. Easy Recipe Macedonian Pickled Eggplants. In a different and smaller pot blanch the celery leaves and the spring onions for a few minutes. Easy Recipe Macedonian Pickled Eggplants. Drain the water. When cold enough to handle, bring the aubergines to your chopping board and coarsely chop. Place the chopped aubergines in a large mixing bowl. Add the blanched celery leaves, spring onions, garlic, lemon, juice (Recipes by ingridients juice) olive oil (Recipes by ingridients olive oil) and seasoning and mix well. If the weather is not very hot you can leave the aubergines outside the fridge, and you should let the flavours infuse for couple of days.. Easy Recipe Macedonian Pickled Eggplants.