Aubergine pickles

Aubergine pickles is one of the most delicious pickles of Greek cuisine. Greek pickles are eaten as appetizers, but mostly on the days of the 40th day before Easter Sunday and especially on ash Monday.
Aubergine pickles are an excellent treat for bean soup or lentils. Ingredients: To make a large jar or bowl of aubergines, you will need about 20-30 small eggplants, 1 garlic, 3-4 carrots, 2 bunches of celery, olive oil and vinegar.

Method: Cut the top of the aubergine, cut from top to bottom almost to half, clean celery and carrots and put them all together to boil in a saucepan until they are softened. Take them out of the pot and pass them off a strainer. Cut the carrots and garlic into small pieces and mix them in a plastic bowl. Fill the eggplants with the mixture, after filling each eggplant, tighten it tight with a small and thin celery stalk. Place the eggplant in the jar or bowl one after the other. When finished, add vinegar and oil (more vinegar than oil) until it reaches the surface of the jar. Close the jar or bowl for a week. After a week, the pickle will be ready.