This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends! —nycnomad
Pre-heat the oven to 350F. Wash the eggplant, tomatoes and peppers.
Cut the eggplant in half lengthwise. Do the same with the peppers removing the seeds. Cut the tomatoes into quarters.
Place all of the vegetables in a roasting pan that has been lined with aluminum foil (for easy clean up) and drizzle generously with olive oil.
Roast the vegetables until they are completely cooked through. They should all have a soft consistency when poked with a fork. (About 30-40 min)
While vegetables are roasting, peel the garlic and chop coarsely. Cover garlic with the salt and grind into a fine paste using either a mortar and pestle or the flat side of a knife. This releases the sweetness of the garlic. Grind until the mixture reaches a smooth paste. Set aside.
Once the vegetables have finished cooking, remove from the oven and set aside until cooled to room temperature.
When fully cooled, remove the skin from the eggplant and place in a food processor or in a bowl. Blend coarsely.
Remove the skins from the other vegetables and chop coarsely by hand. Stir them into the eggplant adding the garlic puree. Mix thoroughly.
Chop the walnuts by hand or with a food processor. They should be chopped finely but not so finely that they lose their crunch. Add the walnuts to the pinjur and stir until blended throughout.
Serve with pita chips, crackers or your favorite bread.