Pinjur Macedonian Aubergine Eggplant Dip Recipes
PINJUR - MACEDONIAN AUBERGINE / EGGPLANT DIP
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
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 (AUBERGINE) DIP
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Provided by Chef floWer
Categories Spreads
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
- Remove eggplant and place eggplant in paper bag for 10 minutes.
- Remove and discard eggplant skin, chop flesh.
- Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
MOROCCAN EGGPLANT DIP
Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.
Provided by MJodyH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
- Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
- Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g
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