Recipe details
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Pindjur
1h
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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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.
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.
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.
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.
Mince the garlic
Peel and mince the garlic cloves.
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).
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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