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Pindjur

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1h

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6 servings

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Pindjur is a traditional Balkan spread made with roasted red peppers and eggplant, creating a flavorful and smoky dish. This versatile spread is perfect for dipping bread, crackers, or vegetables, and can also be used as a condiment for grilled meats. The combination of garlic, olive oil, and vinegar adds depth and tanginess to the roasted vegetables, making Pindjur a delightful addition to any meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Roast the peppers

Preheat the oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered.

2
Roast the eggplants

Cut eggplants in half lengthwise and place them cut-side down on another baking sheet. Roast for 30-35 minutes until soft and tender.

3
Steam the roasted vegetables

Transfer the roasted peppers and eggplants to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes to loosen the skins.

4
Peel and chop the vegetables

Once cooled, peel the skin off the peppers and eggplants. Remove the seeds and stems from the peppers. Roughly chop the peeled vegetables.

5
Mince the garlic

Peel and mince the garlic cloves.

6
Combine ingredients

In a food processor, combine the chopped peppers, eggplants, minced garlic, olive oil, vinegar, and salt. Pulse until the mixture reaches your desired consistency (smooth or slightly chunky).

7
Serve and enjoy

Transfer the Pindjur to a serving bowl. Serve with bread, crackers, or vegetables for dipping. Enjoy this flavorful Balkan spread!

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