Pickled Aubergine

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Fill up your largest pot with water and bring to the boil. Cut 2 large aubergines in cubes and drop in all of them. 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 into a colander and squeeze the water absorbed during their cooking time pressing them with a spoon. Do this quickly because you need to season them while hot so the flavour infuses the aubergine.

On a separate bowl mix

120ml extra virgin olive oil
2 garlic cloves, chopped very finely
juice of 1/2 lemon
salt
pink pepper
sliced almonds

Add to the aubergine cubes and mix very well.

Let the flavours infuse for couple of days.

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