Summer time is coming and that means time to shift the diet towards lighter stuff, with minimum amounts of fat and heavy on the vegetables. There are hundreds of recipes to pick from but if you are looking for something unique you must check out the following fusion kitchen recipe.
How to Make Pindjur (peen-jour)
Pindjur is a Macedonian summer dish. It is light, nutritious and bursting with flavor. For the experienced cooks the tedious part of the preparation will mean a good challenge and for everyone else it may turn into a nightmare. So, don’t try this unless you really want it. Pindjur is made of eggplants, long green peppers and tomatoes. To feed two moderately hungry people you will need one eggplant, five or six peppers and one tomato. You will also need garlic and a little bit of parsley.
Bake the Peppers
First thing first, you must put the peppers, the eggplant and tomato inside the oven at plus or minus, 120 degrees. Remove the skin of the eggplant if you wish. Have a nylon bag ready because you will be putting the peppers inside. Once the vegetables are done cooking (about 40 minutes) put the peppers inside the nylon bag and tie the handles. Let them stay for about ten minutes so they become. In the meantime peel the tomato’s skin and cut the eggplant in strips because later you will turn it into paste by mushing it with a pestle or a fork. Now the peppers. Remove them one by one and peel the skin. Remove the handle and the seeds if you wish, although they may be inside the Pindzur as well. When you have peeled the peppers put them inside a mortar or a deep dish and mix them with the eggplant and the tomato.
Make the Mush
Turn everything into a good mush. The ingredients need to become like a liquid paste. Throw in two thumbs of garlic (three if you are a fan, four if you are garlic lover) inside the mortar and turn that into mush also. Throw it into the dish with the mushed vegetables. Now mix everything together and add salt and a little bit of parsley that you will need to chop up. Now, put some cooking oil (olive or sunflower) inside a pan. Measure the amount by getting a small glass cup and add two or three fingers of oil. Fry the oil and when it starts sizzling pour it over the mass of peppers, eggplant and tomato. Then mix with a wooden spoon and when you have mixed it enough you will throw it inside the pan to let the stuff bind the flavors together. Keep on the fire for no more than three minutes. Now you have yourself a good pindjour. Get some hard white cheese and enjoy while it lasts.