Macedonian pinđur - Kristina Gašpar
There are many recipes for pinjur. You can't go wrong no matter how you make it.
They say that the Macedonian way of making this delicacy is a combination of ljutenica and ajvar. In fact, in Macedonia, ajvar is made from peppers and eggplant, and ljutenica is made from peppers and tomatoes.
I recommend the Macedonian way of preparing pinđur, i.e. Macedonian pinđur – bell pepper, eggplant and tomato. If you like parsley in winter, you can add it. You can make pinđur mild or spicy.
Macedonian pinđur, ingredients:
- 1,5 kg of roasted peppers
- 800 g of baked or blanched eggplant
- 500 g thick tomato juice
- 50 g of garlic
- 3-4 dl of oil (to taste)
- 40 g of salt
- 1 tablespoon sugar (optional)
- 1-2 tablespoons of vinegar
Macedonian pinđur, preparation:
- Chop the pepper (you can also grind it), grind the eggplant and garlic.
- Heat the oil, then add the paprika.
- Fry it for about 15 minutes, then add the eggplant and gradually pour in the tomatoes.
- Simmer on low for about half an hour. Be sure to stir often because eggplant sticks easily.
- Finally, add salt, sugar and vinegar.
- Boil for another minute, then pour into sterilized jars. Place the jars in the oven.
To get 1,5 kg of roasted peppers, you need to roast about 3,5-4 kg of peppers. For the specified amount of baked eggplant, you need to buy about 1,5 kg. From 2 kg of peeled (plum) tomatoes, you will get 500 g of thick juice.
You can bake tomatoes in the oven, then peel them and grind them, but I still like the version with thick juice. Whatever suits you, you can't go wrong.
Hot pinđur is usually made by adding smaller peppers whole towards the end of cooking. You can roast the peppers briefly on the stove beforehand.
Kristina Gašpar, blog Domačica for you
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