- 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
- 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.
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