Pinjur Macedonian Aubergine Eggplant Dip Recipes

PINJUR - MACEDONIAN AUBERGINE / EGGPLANT DIP

Pinjur - Macedonian Aubergine / Eggplant Dip image

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

Ingredients

1 large eggplant
3 -5 garlic cloves, depends on how much you like it
1/2 teaspoon salt
3 tablespoons roughly chopped walnuts
squeeze lemon juice
1 tablespoon chopped fresh coriander or 1 tablespoon cilantro
1 teaspoon olive oil

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

Eggplant (Aubergine) Dip image

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

Ingredients

1 (300 g) eggplants, medium size
1 cup breadcrumbs
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
2 teaspoons ground cumin
1/2 teaspoon hot paprika
2 tablespoons lemon juice
1/4 cup yoghurt (natural yoghurt)

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

Moroccan Eggplant Dip image

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

Ingredients

1 (8 ounce) can tomato sauce
¼ cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
¼ teaspoon ground cayenne
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ pounds eggplant, unpeeled, cut into chunks
1 red bell pepper, seeded and cut into chunks
½ cup chopped fresh cilantro

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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