This recipe is called “pinjur” (PEEN-jur) and it’s a traditional Macedonian recipe. It’s easy, nutritious, tasty, and can be found on everyone’s tables, from the villages scattered throughout the mountainsides to the capital city.
Ingredients for Pincur Recipe
- One large eggplant
- 2-6 cloves garlic (depending on how strong you like it)
- salt (enough to lightly cover the garlic)
- handful roughly chopped walnuts
- olive oil
- fresh lemon
- fresh cilantro
Directions for Pinjur Recipe:
Wash eggplant. Poke holes into it randomly with a fork so it doesn’t pop on you. Roast the eggplant in the oven until it’s thoroughly cooked and collapses. (About 30-40 min in a 350 F oven. I like easy clean-up, so I spread a sheet of aluminium foil over a cookie sheet, then I don’t have to scrub off any juices that ran off the eggplant onto my cookware.) While 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-sized chunks (this will be easy as it’s all mush at this point). In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. Once nice and consistently mushy, throw in a handful of chopped walnuts, this adds some crunch and texture. You can add olive oil, a squeeze of fresh lemon, and even cilantro if you want to “gourmet” it up a little.
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