Pinjur ( Serbian. Pinđur / pinђur , Bulgarian. Pingjur , maked. Pinџur ) - eggplant caviar and eggplant sauce of the same name, one of the national dishes of many Balkan countries. It is prepared mainly in the summer. Popular in Bulgaria, Serbia, Macedonia and Bosnia and Herzegovina. It is similar to aivar , but differs in that it uses eggplant, not pepper [1] .
| Pinjur | |
|---|---|
| Serb. pinđur / pinђur , bulg. pindzhur, Makkedah. pinџur | |
 | |
| Included in national cuisines | |
| Bulgarian cuisine Serbian cuisine Macedonian cuisine | |
| Type of | Snack |
| Place of origin |  North Macedonia ,  Serbia  Bulgaria |
| Components | |
| The main | eggplant, tomatoes, red and black pepper, vegetable oil |
| Possible | onion, garlic, sugar, salt |
Content
- 1 Recipes
- 2 See also
- 3 Notes
- 4 References
Recipes
The traditional recipe includes eggplant, tomatoes, red and black pepper, onions, garlic, vegetable oil, sugar and salt. It takes a long time to cook pingjur, as some ingredients are prepared for several hours. Usually the order is as follows [2] :
- Bake vegetables in the oven for 40-45 minutes.
- Transfer them to a pan and pour cold water, then cover and cook for 20 minutes over moderate heat.
- Cool steamed vegetables, peel and remove seeds from pepper.
- Skip the vegetables through a meat grinder, let the liquid drain, add the garlic, vegetable oil, salt, pepper and parsley passed through the press. Stir before serving.
Pinjur is served with meat, potatoes and fresh bread [3] .
See also
- Kyopolu (Bulgarian and Turkish cuisine )
- Lutenitsa (Bulgarian, Macedonian, Serbian cuisine)
- Zakuske ( Romanian cuisine )
Notes
- ↑ Aivar and Pinjur (Russian)
- ↑ Pinjur (eggplant caviar) (Russian)
- ↑ Pinjur-Macedonian sauce for meat, potatoes ... (Russian)