Pinjur - Macedonian Aubergine / Eggplant Dip

Recipe by Um Safia
READY IN: 48mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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