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.
- Ready In:
- 48mins
- Serves:
- Units:
2
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ingredients
- 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
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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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.Reply