Ingredients for Pinjur Macedonian Aubergine Eggplant Dip
- 1 large eggplant (about 1.5 lbs)
- Garlic Cloves
- 1 teaspoon salt
- 1/4 cup chopped walnuts
- 2 tablespoons fresh lemon juice
- Fresh Coriander
- 3 tablespoons olive oil
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How to Make Pinjur Macedonian Aubergine Eggplant Dip
- Preheat oven to 350°F (175°C).
- Wash 1 large (about 1.5 lbs) eggplant thoroughly.
- Prick the eggplant all over with a fork.
- Line a baking sheet with aluminum foil.
- Place the eggplant on the prepared baking sheet and roast for 40-45 minutes, or until completely soft and collapsed.
- While the eggplant roasts, mash 2-3 cloves of garlic and 1 teaspoon of salt using a mortar and pestle until pasty.
- Once the eggplant is cooked, let it cool slightly. Then, slice it in half lengthwise and place it in a colander to drain excess moisture for 10 minutes.
- Peel the skin off the eggplant.
- Chop the eggplant into medium-sized chunks.
- In a large bowl, combine the chopped eggplant and the garlic paste. Mash the eggplant using a potato masher or fork, ensuring the garlic is well incorporated.
- Stir in 2 tablespoons of fresh lemon juice, 3 tablespoons of olive oil, and 1/4 cup of chopped walnuts for added crunch and texture.
- Taste and adjust seasoning as needed. Serve immediately or chill for later with crusty bread or pita chips.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
27g
Fat
5g
Carbs
6g