Entree: North Macedonia – National Cuisine – Пинџур ➤ Pindžur (Smoky roasted red pepper and eggplant relish used as a spread or accompaniment)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr

Ingredients

- 6 medium red bell peppers (about 2 lb / 900 g)
- 2 medium eggplants (about 1 lb 8 oz / 700 g total)
- 2 medium tomatoes, peeled and chopped, or 1 cup (240 g) canned crushed tomatoes
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for finishing
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat your broiler or grill to high. Place whole red peppers and whole eggplants on a baking sheet or grill rack and char on all sides until skins are blackened and flesh is soft, turning frequently, about 20–30 minutes total.
2. Transfer charred vegetables to a bowl and cover with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam; this loosens the skins.
3. Peel the peppers and eggplants, remove stems, seeds, and excess liquid. Roughly chop the flesh and place in a colander to drain for 5–10 minutes.
4. In a skillet over medium heat, warm 3 tbsp (45 ml) olive oil. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.
5. Add the chopped tomatoes (or crushed tomatoes), 2 tbsp (30 ml) red wine vinegar, 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, and 1 tsp (4 g) sugar if using. Simmer 5 minutes to meld flavors.
6. Add the drained chopped peppers and eggplant to the skillet. Stir to combine and cook over low heat, stirring occasionally, until mixture is thickened and flavors meld, about 15–20 minutes.
7. For a smoother spread, pulse the mixture a few times in a food processor or mash coarsely with a fork to desired texture. Taste and adjust seasoning.
8. Stir in 1 tbsp (15 ml) olive oil for a glossy finish and sprinkle with chopped parsley if desired. Serve warm or at room temperature with bread or as part of a meze platter.