Pinjur - Macedonian Aubergine / Eggplant Dip

"This is an amazing dip like dish which is easy to make and incredibly tasty. Pinjur is famous in Macedonia. Posted for ZWT 4."
 
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photo by A Good Thing photo by A Good Thing
photo by A Good Thing
Ready In:
48mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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