Pindjur

Name: Pindjur
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 people
Ingredients: 4 lb red bell peppers; 2 lb tomatoes; 1 Chili pepper; 2 eggplants; 6 cloves garlic; 1 cup vegetable oil; 1 small bunch flat parsley; salt; 1 tablespoon cider vinegar; 2 teaspoons sugar; 4 Glass jars

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Rest Time
8 hrs
Total Time
4 hrs
Servings
8 people
Course
Condiments
Cuisine
Eastern European, Vegan

Pindjur

Erin Shaw

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Pindjur is a vegetable condiment or spread from the center of the Balkans (Macedonia). It is close to the lutenica and ajvar, but made from eggplants.

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Ingredients

Servings

4 lb red bell peppers
2 lb tomatoes
1 Chili pepper , chopped
2 eggplants
6 cloves garlic
1 cup vegetable oil
1 small bunch flat parsley , chopped
salt
1 tablespoon cider vinegar
2 teaspoons sugar

Equipment

4 Glass jars

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Instructions

The day before, grill the vegetables. Preheat oven in grill mode at 400 F (200 C).
Arrange the whole red bell peppers on a baking sheet and roast for about 25 minutes.
Check the cooking occasionally and flip the peppers over halfway through cooking. They must slightly darken on all sides. As soon as large blisters form and just before they burn completely, take them out of the oven and put them in a bowl.
Cover them with plastic wrap and let them cool completely.
Arrange the tomatoes on a baking sheet and roast for about 20 minutes at 350 F (170 C), turning them over occasionally.
Put them in a bowl.
Cover them with plastic wrap and let them cool completely.
Arrange the whole eggplants on a baking sheet and roast them at 450 F for about 25 minutes.
Check the cooking from time to time and turn them over halfway through cooking. They must darken on all sides and soften. Take them out of the oven and put them in a bowl.
Cover them with plastic wrap and let them cool completely.
Remove the stems and seeds from the bell peppers.
Remove the skin from the eggplant.
Slice all the vegetables together and let them drain overnight in the refrigerator so that they lose as much water as possible.
The next day, remove the skin from the tomatoes, seed them, and cut into small cubes.
In a large Dutch oven, heat the oil and brown the tomatoes for 2 minutes. Add sugar, vinegar and salt. Mix well and simmer on low heat for 1 hour.
Add bell peppers, aubergines, chilli, garlic and chopped parsley. Season with salt and mix well.
Cook over low heat for 2 hours, stirring regularly.
The preparation is ready when it is no longer liquid.
Increase the heat at the end of cooking if necessary to completely reduce the liquid by mixing very regularly.
Fill glass jars with the preparation and wait for it to cool completely before sealing and refrigerating.