Macedonian Pickled Eggplants

== Ingredients ==
* 1 kg / 2¼ lbs aubergines (buy them only if they are in season)
* a few celery leaves, blanched
* 1 bunch spring onions, sliced finely
* 120 ml / 4 fl oz extra virgin olive oil
* 10 g / ½ oz garlic, chopped very finely
* 25 ml / 1 fl oz lemon juice
* 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 10 minutes or until they feel quite soft when you prick them with a small knife.
# Remember to turn them a couple of times, as they need to be cooked evenly.
# Remove them with a slotted spoon.
# Hang them from the washing line and let the water absorbed during their cooking time drain off.
# In a different and smaller pot blanch the celery leaves and the spring onions for a few minutes.
# 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 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.
Category:Macedonian Salads
Category:Macedonian Vegetarian
Category:Eggplant Recipes
Category:Chinese celery Recipes
Category:Green onion Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos