Smoky roasted peppers and eggplant folded into a glossy tomato base with garlic and a bright vinegar snapβsilky, spoonable, and fiercely Balkan. π₯π
Hook: Roast, reduce, and finishβ30 minutes on the stove for a jar that tastes like late summer. β‘
Ingredients
Servings: 4
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π« Red roasting peppers, whole: 1.2 kg (8β10 peppers / 2.6 lb)
πΏ Parsley or basil, finely chopped (finish): 8 g (2 tbsp / 0.28 oz)
Preparation
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Total Time
π Prep: 30 min
π₯ Cook: 30β35 min
β³ Total: 1 hβ1 h 05 min
Nutritional Value
π Energy: ~45 kcal
πͺ Protein: ~1 g
π§ Fat: ~3 g
π Carbohydrates: ~4 g
π§ Sodium: ~170 mg
π₯ 45 kcalπͺ 1 g proteinπ 4 g carbsπ§ 3 g fat
Macro Split (kcal)
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Macro grams
Advice
Let the roasted vegetables drain before they hit the potβless water means faster reduction and a thick, glossy relish that doesnβt weep on bread.
Why it works
Deep charring concentrates pepper and eggplant sugars; cooking tomatoes down with oil builds a natural emulsion, while a last-minute hit of vinegar brightens the smoky sweetness.
Twist
Go market-style with 2 tbsp crushed walnuts for body; or make a fresh summer pindjur by folding in 1 diced tomato off heat; for heat-lovers, roast a hot pepper alongside and blend it in.
Status
Smoky, bright, and spreadableβPindjur that turns bread, cheese, and grills into a feast. #grannyzen #pindjur #macedonianspread π«π
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