Macedonian Pickled Eggplants

Macedonian Pickled Eggplants Recipe - Vegetarian Food

Region / culture: China, Macedonia | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Macedonian Pickled Eggplants, also known as "Turshiya" in Macedonian cuisine, are a delicious and tangy dish that is perfect for serving as a side dish or appetizer. This recipe combines the unique flavors of aubergines, celery leaves, spring onions, garlic, lemon juice, and olive oil to create a flavorful and refreshing dish.

History

Pickled eggplants have been a popular dish in Macedonian cuisine for centuries. The pickling process was originally used as a way to preserve vegetables for the winter months when fresh produce was scarce. Over time, pickled eggplants became a beloved dish enjoyed year-round for their tangy and savory flavors.

Ingredients

1 kg / 2.25 lb aubergines (purchase only when in season)
a few blanched celery leaves
1 bunch finely sliced spring onions
120 ml / 4 fl oz extra virgin olive oil
10 g / 0.5 oz finely chopped garlic
25 ml / 1 fl oz lemon juice
salt and pepper

How to prepare

Fill your largest pot with water and bring it to a boil.
Add the aubergines, ensuring there is enough space for them to cook evenly.
Boil the aubergines for approximately 10 minutes or until they become soft when pierced with a small knife.
Remember to turn the aubergines a couple of times during cooking.
Remove the aubergines using a slotted spoon.
Allow the cooked aubergines to drain off any excess water by hanging them from a washing line.
In a smaller pot, blanch the celery leaves and spring onions for a few minutes.
Drain the water from the celery leaves and spring onions.
Once the aubergines have cooled enough to handle, coarsely chop them on a chopping board.
Place the chopped aubergines in a large mixing bowl.
Add the blanched celery leaves, spring onions, garlic, lemon juice, olive oil, and seasoning to the mixing bowl.
Mix all the ingredients well.
If the weather is not very hot, you can store the aubergines outside the fridge and let the flavors infuse for a couple of days.

Variations

Add chopped fresh herbs such as parsley or dill for extra flavor.
Mix in some chopped olives or capers for a briny twist.
Sprinkle with feta cheese before serving for a creamy addition.

Cooking Tips & Tricks

Be sure to choose aubergines that are in season for the best flavor and texture.

- Boil the aubergines until they are soft but not mushy to ensure the perfect texture.

- Allow the flavors to infuse by letting the dish sit for a couple of days before serving.

- Adjust the seasoning to taste, adding more lemon juice or olive oil if desired.

Serving Suggestions

Serve Macedonian Pickled Eggplants as a side dish with grilled meats or as an appetizer with crusty bread.

Cooking Techniques

Boil the aubergines until soft but not mushy.

- Allow the flavors to infuse by letting the dish sit for a couple of days before serving.

Ingredient Substitutions

Use zucchini or bell peppers in place of aubergines for a different twist.

- Substitute white vinegar for lemon juice if desired.

Make Ahead Tips

Macedonian Pickled Eggplants can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Macedonian Pickled Eggplants in a decorative bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Macedonian Pickled Eggplants with grilled chicken, lamb, or fish for a delicious and balanced meal.

Storage and Reheating Instructions

Store leftover Macedonian Pickled Eggplants in an airtight container in the refrigerator. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Macedonian Pickled Eggplants contains approximately 150 calories.

Carbohydrates

Each serving of Macedonian Pickled Eggplants contains approximately 10 grams of carbohydrates.

Fats

Each serving of Macedonian Pickled Eggplants contains approximately 10 grams of fats.

Proteins

Each serving of Macedonian Pickled Eggplants contains approximately 2 grams of proteins.

Vitamins and minerals

Macedonian Pickled Eggplants are a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Macedonian Pickled Eggplants are a healthy and flavorful dish that is low in calories and rich in vitamins and minerals.

Summary

Macedonian Pickled Eggplants are a flavorful and tangy dish that is perfect for serving as a side dish or appetizer. This recipe combines the unique flavors of aubergines, celery leaves, spring onions, garlic, lemon juice, and olive oil to create a delicious and refreshing dish that is sure to impress. Enjoy this traditional Macedonian dish with your family and friends for a taste of the Mediterranean.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Macedonian Pickled Eggplants. It was a warm summer day, and I was visiting my friend Maria in her village in Macedonia. Maria was known for her amazing cooking skills, and I was always eager to learn new recipes from her.

As I entered Maria's kitchen, I was greeted by the intoxicating aroma of spices and herbs. Maria had a large pot bubbling on the stove, and she was busy chopping vegetables and preparing ingredients. Curious, I asked her what she was making, and she replied with a mischievous smile, "Macedonian Pickled Eggplants."

I had never heard of this dish before, but Maria assured me that it was a traditional Macedonian recipe that had been passed down through generations in her family. Intrigued, I watched as Maria worked her magic in the kitchen, adding a pinch of this and a dash of that, all the while explaining the importance of each ingredient and technique.

As the pickled eggplants simmered on the stove, Maria shared with me the story of how she had learned the recipe from her own grandmother, who had learned it from her mother before her. She spoke with such love and reverence for her family's culinary heritage that I couldn't help but be touched by her words.

After several hours of cooking and chatting, the pickled eggplants were finally ready. Maria served them to me with a side of crusty bread and a glass of homemade wine. The first bite was a revelation - the tangy, spicy flavors exploded in my mouth, leaving me craving more.

I begged Maria to teach me how to make the dish, and she graciously agreed. We spent the next few days together in her kitchen, as she patiently guided me through each step of the recipe. I learned how to select the freshest eggplants, how to slice and salt them to remove their bitterness, and how to create the perfect brine to preserve their flavor.

As we worked side by side, Maria shared with me the stories and memories that were intertwined with each ingredient and technique. She spoke of the long summers spent harvesting vegetables from her family's garden, of the joy of preserving and sharing food with loved ones, and of the deep connection between food and culture.

By the time I left Maria's village, I had not only mastered the recipe for Macedonian Pickled Eggplants but had also gained a deeper appreciation for the power of food to connect us to our past and to each other. I returned home with a jar of pickled eggplants in my suitcase, eager to share this newfound treasure with my own family and friends.

Over the years, I have continued to make Maria's recipe for Macedonian Pickled Eggplants, adapting it to suit my own tastes and preferences. Each time I prepare the dish, I am transported back to that warm summer day in Maria's kitchen, surrounded by the sights, smells, and sounds of Macedonia.

And as I enjoy the tangy, spicy flavors of the pickled eggplants, I am reminded of the bond that food creates between us, binding us together across generations and continents. I am grateful for the gift of this recipe, for the lessons I learned from Maria, and for the memories that will always be preserved in each jar of pickled eggplants I make.