Pinjur – Macedonian Aubergine / Eggplant Dip
Pinjur is a traditional Macedonian dish that is often enjoyed as a spread on bread or as a dip for vegetables. It is known for its rich and smoky flavor, which comes from roasting the vegetables before blending them together.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pinjur – Macedonian Aubergine / Eggplant Dip
Ingredients
Instructions
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Preheat the oven to 200°C (392°F).
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Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30 minutes, or until the skin is charred and the flesh is soft.
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While the eggplants are roasting, roast the red bell pepper and tomato in the oven for about 15 minutes, or until the skin is charred.
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Remove the roasted vegetables from the oven and let them cool.
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Peel the skin off the eggplants, red bell pepper, and tomato. Remove the seeds from the red bell pepper.
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In a blender or food processor, combine the roasted vegetables, onion, garlic cloves, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
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Transfer the mixture to a serving bowl and garnish with chopped parsley.
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Serve the pinjur with bread or crackers as a dip or spread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 7g3%
- Sugars 4g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.