Pinjur Macedonian Aubergine Eggplant Dip Recipes

PINJUR - MACEDONIAN AUBERGINE / EGGPLANT DIP

Pinjur - Macedonian Aubergine / Eggplant Dip image

This is an amazing dip like dish which is easy to make and incredibly tasty. Pinjur is famous in Macedonia. Posted for ZWT 4.

Provided by Um Safia

Categories Vegetable

Time 48m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant
3 -5 garlic cloves, depends on how much you like it
1/2 teaspoon salt
3 tablespoons roughly chopped walnuts
squeeze lemon juice
1 tablespoon chopped fresh coriander or 1 tablespoon cilantro
1 teaspoon olive oil

Steps:

Heat oven to 350 degrees F.
Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil.
Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
To cool eggplant quickly, slice in half, and leave draining in the sink in a colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, mix in the lemon juice, olive oil & the chopped walnuts to add crunch and texture.
Enjoy with fresh crusty bread.

Nutrition Facts : Calories 163.1, Fat 9.8, SaturatedFat 1.1, Sodium 588.1, Carbohydrate 18.6, Fiber 10.2, Sugar 6.8, Protein 4.7

EGGPLANT DIP - AUBERGINE EN CANTON

Eggplant Dip - Aubergine En Canton image

This is an exciting and an old way of serving eggplant but new to me. It can be served warm or cold, as a side dish or on toasted pita wedges as a dip. This was on Pamela Lanier's Bed & Breakfasts web site. Tasty and light, an ideal appetizer in the summer months.

Provided by Manami

Categories Vegetable

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 large eggplants
4 garlic cloves
1/2 lemon, juice of
1 pinch salt
2 tablespoons anchovy paste
2 tablespoons chopped capers
1 teaspoon tomato paste (in tube) (optional)
1 bunch parsley, chopped
1/3 cup olive oil

Steps:

Preheat oven to 400°F.
Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
While the eggplants cook, prepare your sauce.
Puree the garlic cloves with lemon juice and salt.
In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
Slit down the middle and scoop pulp into a serving dish.
Discard the skins.
Cut the pulp coarsely and blend in the sauce.
Serve warm or cold.
*An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.

Nutrition Facts : Calories 161.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 5.1, Sodium 308.8, Carbohydrate 16.6, Fiber 9.5, Sugar 6.5, Protein 4.7

ROASTED AUBERGINE (EGGPLANT) DIP

Roasted Aubergine (Eggplant) Dip image

We always double up on this as it's so good. I like this in sandwiches as well, it goes great with granary

Provided by PinkCherryBlossom

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 large aubergines
1 small onion, chopped
2 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Thread aubergines onto a skewer and grill under a medium grill for 10 mins, turn and grill for a further 10 minutes
Allow aubergines to cool then peel and chop.
Place all ingredients in a blender and process until smooth.

Nutrition Facts : Calories 196.8, Fat 14, SaturatedFat 2, Sodium 6.6, Carbohydrate 18.6, Fiber 9.7, Sugar 7.4, Protein 3.1

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