Pinjur - Macedonian Aubergine / Eggplant Dip
From: Um Safia
This is an amazing dip like dish which is easy to make and incredibly tasty. Pinjur is famous in Macedonia.
- 1 large eggplant
- 5 garlic cloves, depends on how much you like it
- 1/2 teaspoon salt
- 3 tablespoons roughly chopped walnuts
- squeeze lemon juice
- 1 tablespoon chopped fresh coriander or cilantro
- 1 teaspoon olive oil
Heat oven to 350 degrees F.
Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil.
Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
While the 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-size chunks.
In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, throw in a handful of chopped walnuts to add crunch and texture.
Enjoy with fresh crusty bread.