Pindzur is a traditional spicy appetizer and commonly used as a summer food. It is frequently produced in Bosnia and Herzegovina, Serbia and Macedonia.
Traditional ingredients include eggplant, tomato, pepper, onion, garlic, black pepper, vegetable oil, sugar, and salt.
The creation of this traditional appetizer is a fairly long process involving roasting and frying ingredients for hours and roasting and peeling peppers.
- 2 kg of green peppers
- 1 kg tomatoes
- 2 eggplants
- 3-4 cloves garlic
- vegetable oil
- First, bake the peppers (250°C 45min to 1 hour) and then place them in a plastic bag and seal it so later you can peel them easier. After they are cooled peel them and remove the seeds.
- Put the tomatoes in boiling water and leave them for 2-3 minutes and then take them out. Whit this process you can peel them easier. After you peel them, cut them in small pieces put them in a pot on medium heat and boil them until the liquid almost disappear (but not all). Another way to prepare the tomatoes is to bake them together with the peppers and eggplants.
- Bake the egg eggplants on high heat and after is cooled down peel it and cut into pieces.
- Put the peeled peppers, tomatoes and eggplant are put in a blender and blended on low just a bit. You should not get a puree, but a mix with pieces showing.
- Now crush the garlic and with the salt put it in the mixture.
- Now heat the vegetable oil – approximately 50-70ml for this amount and add it to the rest of the mix and steer with a wooden spoon.
- And that’s it, your Pindzur is ready.
- If you are a fan of hot and spicy food you can also add few hot peppers.
- p.s. It goes great with cheese and warm bread.