Pindjur is a traditional relish or sauce from the Balkans, particularly popular in Serbia, North Macedonia, and Bulgaria. It’s similar to Ajvar but typically includes tomatoes, which give it a slightly different flavor profile. Pindjur is usually made with roasted red bell peppers, tomatoes, eggplant, garlic, and sometimes chili peppers for a bit of heat. It’s often served as a spread on bread, a side dish, or a condiment alongside grilled meats and other dishes.

Ingredients:

• 1 kg red bell peppers
• 500 g tomatoes
• 1 medium eggplant (about 300g)
• 4-5 garlic cloves
• 50 ml sunflower oil (or other neutral oil)
• Salt to taste
• 1-2 chili peppers (optional, for spicier pindjur)

Instructions:

1. Roast the Vegetables:

   • Preheat your oven to 200°C (390°F).
   • Place the whole red bell peppers and eggplant on a baking sheet and roast them in the oven for about 30-40 minutes, turning them occasionally, until the skins are charred and the flesh is tender.
   • Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to cold water and peel off the skins.
   • Once the peppers and eggplant are roasted, place them in a bowl and cover with plastic wrap or a lid. Let them steam for about 15-20 minutes to make peeling easier.

2. Peel and Prepare:

   • Peel the skins off the peppers, eggplant, and tomatoes. Remove the seeds from the peppers and tomatoes, and drain any excess liquid.
   • In a food processor or using a meat grinder, process the peppers, eggplant, and tomatoes into a smooth or slightly chunky mixture, depending on your preference.

3. Cook the Pindjur:

   • In a large pan, heat the sunflower oil over medium heat.
   • Add the minced garlic and sauté for a minute until fragrant.
   • Add the pepper, eggplant, and tomato mixture to the pan. Cook, stirring occasionally, for about 45-60 minutes, or until the mixture thickens and the flavors meld together.
   • Season with salt, and if using, add finely chopped chili peppers.
   • Continue cooking until the pindjur reaches your desired consistency, which should be thick and spreadable.

4. Store the Pindjur:

   • Once cooked, allow the pindjur to cool slightly before transferring it to sterilized jars.
   • Seal the jars tightly and store in the refrigerator, where it can last for several weeks, or process in a water bath for long-term storage.

Nutritional Information (per serving, approx. 100g):

• Calories: ~80-100 kcal
• Proteins: ~1-2g
• Carbs: ~10-12g
• Fiber: ~2-3g

Nutritional Summary: Pindjur is a low-calorie relish that is rich in vitamins, fiber, and antioxidants from the vegetables used in its preparation. It is low in protein and fat, making it a healthy and flavorful addition to meals. The inclusion of tomatoes adds a slight tanginess and depth of flavor, making Pindjur a versatile condiment that can enhance a variety of dishes.