Ingredients
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1
-
3 - 5
-
1/2
-
3
-
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Pinjur – Macedonian Aubergine / Eggplant Dip, This is an amazing dip like dish which is easy to make and incredibly tasty Pinjur is famous in Macedonia Posted for ZWT 4 , A tasty and nutritious dip with flatbread and veggie sticks, or even a sandwich spread, with the walnuts adding a little extra texture I went ahead roasted the garlic as long as I had the oven on (This is a good recipe to stick in the corner of the oven when you are cooking something else ) I find it easier to scrape the cooked eggplant from the skin than to peel it Also, if the eggplant has well-developed seeds, I make some effort to remove them since they can be bitter Traditionally, the lemon juice and oil would be used as garnish, like the cilantro
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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. |
|
2
Done
|
Wash Eggplant. Poke Holes Into Eggplant Randomly With a Fork. Place Eggplant on a Cookie Sheet Which Has Been Covered With Aluminum Foil. |
|
3
Done
|
Roast the Eggplant Until It Is Thoroughly Cooked and Collapses (about 30 to 40 Minutes). |
|
4
Done
|
While the Eggplant Is Roasting, Mash Garlic and Salt With Mortar and Pestle Until It Becomes Pasty. |
|
5
Done
|
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. |
|
6
Done
|
in Bowl, Combine Eggplant and Garlic, Mashing Eggplant and Stirring the Garlic Throughout. When It Is Consistently Mushy, Mix in the Lemon Juice, Olive Oil & the Chopped Walnuts to Add Crunch and Texture. |
|
7
Done
|
Enjoy With Fresh Crusty Bread. |
