Entree: North Macedonia – Southern Culinary Region – Пинџур со леб ➤ Pindžur so leb (Roasted red pepper and eggplant relish served with bread as a hearty spread or main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 4 large red bell peppers, roasted and peeled, about 2 lb (900 g)
- 1 medium eggplant, roasted and peeled, about 10 oz (280 g)
- 2 medium tomatoes, peeled and finely chopped, about 12 oz (340 g)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) sunflower or neutral oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar, optional to balance acidity
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 rustic country loaf, for serving, approx. 1 lb (450 g)

Instructions

1. Prepare the vegetables: roast the red peppers and eggplant directly over a gas flame, under a broiler, or on a hot grill until skins are blackened and flesh is soft, turning so all sides blister (20–30 minutes). Transfer to a bowl and cover for 10 minutes to steam; peel and discard skins and seeds from peppers. Peel the eggplant and scoop out the flesh.
2. Sweat the onion and garlic: heat the olive oil and neutral oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Combine and cook: roughly chop the roasted peppers and eggplant and add to the skillet with the tomatoes. Cook over medium-low heat, stirring, until the mixture reduces and melds, about 12–15 minutes.
4. Mash and season: using a potato masher or the back of a spoon, gently mash the mixture to a coarse relish (or pulse briefly in a food processor for a smoother texture). Stir in the red wine vinegar, salt, pepper, and sugar if using. Taste and adjust seasoning.
5. Finish and serve: fold in the chopped parsley and remove from heat. Transfer pindjur to a serving bowl and serve warm or at room temperature with thick slices of the rustic loaf for spreading.