Macedonian Pickled Eggplants

(5 votes)

2 1/4 pounds eggplants (buy them only if they are in season)
a few celery leaves, blanched
1 bunch spring onions, sliced finely
4 ounces extra virgin olive oil
1/2 ounce garlic, chopped very finely
1 ounce lemon juice
salt and pepper

Fill up your largest pot with water and bring to the boil. Drop in all the eggplants, 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 eggplants to your chopping board and coarsely chop. Place the chopped eggplants 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 eggplants outside the fridge, and you should let the flavours infuse for couple of days.


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Cathe, Rio Rancho new mexico

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