Prep 8 mins
Cook 40 mins
This is an amazing dip like dish which is easy to make and incredibly tasty. Pinjur is famous in Macedonia. Posted for ZWT 4.
- 1 large eggplant
- 3 -5 garlic cloves, depends on how much you like it
- 1⁄2 teaspoon salt
- 3 tablespoons roughly chopped walnuts
- squeeze lemon juice
- 1 tablespoon chopped fresh coriander or 1 tablespoon cilantro
- 1 teaspoon olive oil
- Heat oven to 350 degrees F.
- Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil.
- Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
- While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
- To cool eggplant quickly, slice in half, and leave draining in the sink in a colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
- In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, mix in the lemon juice, olive oil & the chopped walnuts to add crunch and texture.
- Enjoy with fresh crusty bread.
A tasty and nutritious dip with flatbread and veggie sticks, or even a sandwich spread, with the walnuts adding a little extra texture. I went ahead roasted the garlic as long as I had the oven on. (This is a good recipe to stick in the corner of the oven when you are cooking something else.) I find it easier to scrape the cooked eggplant from the skin than to peel it. Also, if the eggplant has well-developed seeds, I make some effort to remove them since they can be bitter. Traditionally, the lemon juice and oil would be used as garnish, like the cilantro.
Lovely dish with "bite"...the garlic is quite strong here but we liked it (especially hubby, who has a cold). Rezika...when do you add the olive oil and lemon juice? I put it in at the end. Hugs, your Sassy sister. (-; Made for ZWT4.