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Pindjur
Chunky warm relish of roasted peppers, aubergine, tomato and garlic (пинџур)
Where ajvar is the patient winter preserve, pindjur is its quick summer cousin, made in Macedonian and Bosnian kitchens in July and August when tomatoes are at their ripest. Roasted peppers and aubergine are chopped rather than ground, then simmered briefly with fresh tomatoes and plenty of garlic, so it stays chunky, juicy and bright. It is eaten warm or at room temperature, scooped up with bread and a slab of white cheese, as part of a mezze spread in Ohrid or Mostar. Chef's tip: chop everything with a knife instead of a blender; a puréed pindjur loses the texture that sets it apart from ajvar.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Grill 2 ¼ lb red peppers, 1 aubergine and 1 fresh hot green chilli under a hot grill or over a gas flame, turning, until the skins are charred all over and the aubergine is soft to the core. Cover the peppers in a bowl for 10 minutes to steam.
30 minStep 2: Peel and seed the peppers and chilli, and scoop out the aubergine flesh. Chop them all into rough 1 cm pieces on a board.
Step 3: Score a cross in the base of 1 ⅛ lb ripe tomatoes, cover with boiling water for 1 minute, then slip off the skins and chop the flesh.
3 minStep 4: Heat ¼ cup olive oil in a wide pan over a medium heat and add 1 ⅛ lb ripe tomatoes. Simmer for about 8 minutes, until they break down and most of the watery juice has bubbled off.
8 minStep 5: Add the chopped peppers, aubergine and chilli with 4 cloves garlic, ½ tsp sugar and 1 tsp salt. Cook gently, stirring now and then, until thick and jammy but still chunky and the oil begins to separate at the edges, about 12 minutes.
12 minStep 6: Take off the heat and stir in ½ oz flat-leaf parsley. Taste for salt and serve warm or cool with bread and white cheese. It keeps 4 days in the fridge.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pindjur take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of fresh hot green chilli?
- A pinch of chilli flakes per chilli.
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