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Pindžur

Name: Pindžur
Total time: 60 min
Yield: Serves 6
Cuisine: North Macedonia
Ingredients: 4 Red bell pepper; 2 Eggplant; 3 Tomato; 3 cloves Garlic; 4 tbsp Sunflower oil; 1 tbsp Vinegar; 1 tsp Salt; A pinch Parsley; To taste Feta Cheese; To taste Baguette

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Roasted peppers, eggplant, and tomato mashed with garlic — North Macedonia's summer vegetable spread.

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📖 The Story Behind This Dish

Pindžur is a vegetable spread made in North Macedonia at the end of summer: roasted, peeled peppers, eggplant, and tomatoes are finely chopped or mashed and seasoned with garlic, oil, and vinegar. Compared to ajvar, it has more tomato and a stronger raw garlic aroma. It's spread on bread or eaten with white cheese.

🌆 Where it's eaten: At the end of summer in North Macedonia, peppers line a charcoal grill in the yard and the charred skins are peeled off to make the spread in a big bowl.

🥕 Ingredients (serves 6)

Red bell pepper 4
Eggplant 2
Tomato 3
Garlic 3 cloves
Sunflower oil 4 tbsp
Vinegar 1 tbsp
Salt 1 tsp
Parsley A pinch
Feta Cheese To taste
Baguette To taste

👩‍🍳 Instructions

Roast the peppers, eggplant, and tomatoes on a grill or under a broiler until the skins blacken.
Put in a bowl, cover to steam, then peel and remove the seeds.
Chop finely or pound with a knife into a paste.
Add grated garlic, oil, vinegar, and salt and cook on low for 10 minutes until the liquid evaporates.
Cool, scatter with parsley, and serve with cheese and bread.

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