Pinjur Macedonian Aubergine Eggplant Dip Recipe

Discover the rich flavors of Macedonia with this incredibly easy and tasty Pinjur recipe! This creamy eggplant dip is perfect as an appetizer or a side dish, served with crusty bread. Impress your friends and family with this authentic Macedonian delight – a vibrant and flavorful experience in every bite.

Prep Time 20 mins
Cook Time 48 mins
Calories 163.1 kcal
Protein 9g
Rating 4.0 (2 Reviews)
Pinjur Macedonian Aubergine Eggplant Dip 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pinjur Macedonian Aubergine Eggplant Dip

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How to Make Pinjur Macedonian Aubergine Eggplant Dip

  1. Preheat oven to 350°F (175°C).
  2. Wash 1 large (about 1.5 lbs) eggplant thoroughly.
  3. Prick the eggplant all over with a fork.
  4. Line a baking sheet with aluminum foil.
  5. Place the eggplant on the prepared baking sheet and roast for 40-45 minutes, or until completely soft and collapsed.
  6. While the eggplant roasts, mash 2-3 cloves of garlic and 1 teaspoon of salt using a mortar and pestle until pasty.
  7. 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.
  8. Peel the skin off the eggplant.
  9. Chop the eggplant into medium-sized chunks.
  10. 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.
  11. 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.
  12. 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