MEMORIES OF MACEDONIA ~ PINJUR / PINDZUR (Macedonian peppers, eggplant & tomato salad)

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective while maintaining a neutral flavor.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness without extra cost.

eggplant

🥗Healthier: mushrooms

💰Cheaper: cucumbers

Mushrooms mimic the texture while being lower in calories.

Preheat the oven to 200°C.

Wash the vegetables and place them on a baking tray tightly together.

Roast the peppers and eggplant in the oven until blackened and blistered, turning them occasionally.

Once roasted, place the vegetables in a plastic bag to sweat and cool down.

After cooling, peel the skins off the peppers and eggplant, discarding the seeds and any remaining skin.

Chop the peeled eggplant into a bowl, scraping out the flesh with a spoon.

Peel the tomatoes and remove the core and seeds, then add them to the bowl with the eggplant.

Grind fresh garlic in the serving dish, adding sea salt to taste.

Mash the roasted peppers in the dish, then add the eggplant and tomatoes, continuing to mash until combined but not completely pureed.

Drizzle with olive oil and garnish with chopped flat-leaf parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary