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

 * 1) Fill up your largest pot with water and bring to the boil.
 * 2) Drop in all the aubergines, of course if there is plenty of space for them to feel comfortable.
 * 3) Boil them for approximately 10 minutes or until they feel quite soft when you prick them with a small knife.
 * 4) Remember to turn them a couple of times, as they need to be cooked evenly.
 * 5) Remove them with a slotted spoon.
 * 6) Hang them from the washing line and let the water absorbed during their cooking time drain off.
 * 7) In a different and smaller pot blanch the celery leaves and the spring onions for a few minutes.
 * 8) Drain the water.
 * 9) When cold enough to handle, bring the aubergines to your chopping board and coarsely chop.
 * 10) Place the chopped aubergines in a large mixing bowl.
 * 11) Add the blanched celery leaves, spring onions, garlic, lemon juice olive oil, and seasoning and mix well.
 * 12) 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.