Pinjur Macedonian Aubergine Eggplant Dip
Discover the rich, smoky flavors of *Pinjur*, a traditional Macedonian eggplant dip that brings the essence of the Balkans straight to your table. This vibrant spread is crafted with oven-roasted eggplants, red bell peppers, and tomatoes, whose natural sweetness is enhanced by a lightly charred exterior. A touch of garlic, olive oil, and white vinegar adds depth and tanginess, while optional crushed red chili flakes lend a gentle kick of heat. Perfectly textured—neither overly smooth nor chunky—Pinjur is a versatile delight, ideal as a dip for crusty bread, a topping for grilled meats, or a flavorful accompaniment to mezze platters. Easy to make and irresistibly delicious, this dish is your go-to for Mediterranean-inspired gatherings!
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 2 pieces Red bell peppers
- 2 pieces Tomatoes (medium-sized)
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Crushed red chili flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the eggplants, red bell peppers, and tomatoes on the baking sheet. Prick the eggplants with a fork a few times to allow steam to escape during roasting.
Roast the vegetables in the oven for 35-40 minutes, turning them occasionally, until the eggplants are soft, the peppers' skins are charred, and the tomatoes are wrinkled.
Remove the roasted vegetables from the oven and allow them to cool until safe to handle.
Peel the skins off the eggplants, red bell peppers, and tomatoes. Discard the skins and place the peeled vegetables on a cutting board.
Finely chop the peeled vegetables and transfer them to a large mixing bowl. Alternatively, pulse them in a food processor for a smoother dip, but avoid over-processing as some texture is preferred.
Mince the garlic cloves and mix them into the vegetable mixture along with olive oil, white vinegar, salt, and crushed red chili flakes (if using). Stir well to combine all the flavors.
Taste the dip and adjust the salt and vinegar to your preference.
Transfer the Pinjur to a serving dish and garnish with freshly chopped parsley.
Serve at room temperature or slightly chilled with crusty bread, pita, or as a side to grilled meats.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 36.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2525 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
