Pinjur - Balkan eggplant caviar
Pinjur - Balkan eggplant caviar with sweet pepper, onions and tomatoes. A distinctive feature of the dish is eggplant and pepper first baked, then peeled and simmered for a long time in a roasting pan or in a pan with a thick bottom, adding the remaining vegetables specified in the recipe. In my opinion, this cooking method is the best of all known. Although it is more troublesome, the result compensates for labor costs. Eggplant comes from South Asia, India, the Middle East, in a word, from hot countries. I always look at traditional recipes, according to which they prepare traditional products grown in the same region, usually such recipes deserve attention. Since the Balkan Peninsula is directly related to warm countries, it is worth looking at eggplant caviar in the Balkans.
- Time for preparing: 2 hours
- Amount: 2 cans of 0.35 L each
Ingredients for Pingjur - Balkan Eggplant Caviar
- 4 medium eggplant;
- 2 sweet peppers;
- 1 head of garlic;
- 2 onions;
- 4 tomatoes;
- 1 tablespoon of apple cider vinegar;
- 35 ml of olive oil;
- salt, sugar, ground paprika.
Method for making pingjur - eggplant caviar in Balkan style
We choose medium-sized elastic eggplants. From experience - long and narrow baked faster, so I choose these vegetables, so as not to heat the oven for a long time.
Pingjur pepper needs red, fleshy. So, we put eggplant, pepper, a head of garlic wrapped in foil on a baking sheet.
We send the baking sheet to the oven, heated to 190 degrees Celsius, bake the vegetables for about 40 minutes, large copies require a lot of time.
To peel off easily, after baking, tighten the baking sheet with cling film for 10-15 minutes.
Cut off the stems of the eggplant, carefully remove the peel, it will separate very easily.
We also peel the baked peppers and remove the stalk with seeds. Take the baked clove of garlic, cut the edge with scissors, squeeze the flesh, and also extract the garlic from the remaining cloves.
Finely chopped peeled vegetables for pingjur with a sharp knife on a cutting board.
Peel the onion, chop finely. Pour olive oil into the roasting pan, put chopped onion, fry over low heat for 5-6 minutes.
Dip the tomatoes for half a minute in boiling water, then put in a container with cold water, remove the skin. Cut the tomatoes into small cubes.
Add finely chopped baked vegetables to the roasting pan, cover with a lid, simmer pingjur on a small fire for about 1 hour.
15 minutes before cooking, pour a tablespoon of apple cider vinegar, mix, then salt to taste, pour a little sugar to balance sour and salty.
Pingjur jars are thoroughly washed with warm water and baking soda, rinsed with boiling water, dried in a microwave oven or in an oven at 100 degrees Celsius. We lay out the hot eggplant caviar in Balkan style in warm and dry cans, fill the cans on the shoulders, tightly close with boiled lids. We sterilize jars with pingjur with a capacity of up to half a liter 15 minutes after boiling water.
The cooled pinjur is removed in a dry, cool place.