Pindjur
A flavorful relish made primarily from roasted peppers, eggplants, and tomatoes, pindjur is a versatile accompaniment that can be enjoyed with bread, meats, or as a dip.
Instructions
Preheat your oven to 400°F. Roast the bell peppers, eggplants, and tomatoes on a baking sheet until their skins are charred and the vegetables are tender, about 20-30 minutes. Once roasted, place the vegetables in a bowl and cover with a cloth or plastic wrap to steam for 10-15 minutes. This will make it easier to peel the skins off.
Peel the skins off the bell peppers, eggplants, and tomatoes. Remove the seeds from the bell peppers and chop them into small pieces. Chop the peeled eggplants and tomatoes into small pieces as well.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped bell peppers, eggplants, and tomatoes to the skillet. Stir in the vinegar, salt, black pepper, and sugar.
Cook the mixture, stirring occasionally, until the vegetables are soft and the flavors mix together, about 20-25 minutes. Adjust the seasoning as needed.
Transfer the Pindjur to a serving dish. Garnish with freshly chopped parsley. Serve it warm or at room temperature.
Notes
Serve pindjur with crusty bread, grilled meats, or as a dip.
Store any leftovers in an airtight container in the refrigerator. Pindjur can last up to one week when properly stored. Reheat gently before serving.
Variations
If you want a spicy pindjur, finely chop the chili pepper and add it to the mixture frying in the pan.
Mix in some toasted walnuts or pine nuts for added texture and flavor.
Top with crumbled feta or goat cheese for a creamy addition.
Source
Bulgarian cuisine
Food in Europe