Baked Pindzhur

Baked Pindzhur Recipe from Macedonia | Tomatoes, Bell Peppers, Eggplants, Garlic & Oil

Region / culture: Macedonia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Baked Pindzhur is a delightful and savory dish that originates from the Balkans, specifically from the regions that encompass today's Macedonia, Serbia, and Bulgaria. This dish is a type of roasted vegetable spread or relish that features a rich blend of tomatoes, green bell peppers, and eggplants, seasoned with garlic and salt, and finished with a drizzle of cooking oil. It's a versatile recipe that can be served as a dip, a spread, or a side dish, making it a perfect addition to any meal.

History

The origins of Baked Pindzhur can be traced back to the Ottoman Empire, which had a significant influence on the culinary traditions of the Balkans. The recipe has evolved over centuries, with each region adding its unique twist to the dish. Traditionally, Pindzhur was prepared during the late summer and early autumn months when the vegetables were in abundance. Families would gather to prepare large quantities of Pindzhur, which would then be preserved to enjoy during the winter months.

Ingredients

1 kg tomatoes
700 g fresh green bell peppers
2 large eggplants
2 tbsp salt
4 cloves garlic, minced (or 0.5 tsp garlic powder)
50 g preheated cooking oil

How to prepare

Preheat the oven to 300°F (149°C) using a conventional oven.
Place all the ingredients onto a baking pan.
Bake the ingredients uncovered at 300°F (149°C) for 30 to 45 minutes.
Allow the ingredients to cool slightly, then peel and chop them.
Transfer everything to a mixing bowl and stir.
Add salt and garlic to the mixture and mix well.
Before serving, preheat the cooking oil.
Place the mixture in a serving bowl, pour the oil over it, and stir.

Variations

Add roasted zucchini or carrots for a sweeter flavor.
Incorporate chopped olives or capers for a briny kick.
For a creamier texture, blend the roasted vegetables into a smooth paste.

Cooking Tips & Tricks

To achieve the best flavor and texture for your Baked Pindzhur, consider the following tips:

- Roasting the vegetables until they are slightly charred will add a smoky depth to the dish.

- Peeling the vegetables after roasting makes the spread smoother and more palatable.

- For a spicier version, you can add roasted chili peppers to the mix.

- Use high-quality, cold-pressed cooking oil for the best taste.

Serving Suggestions

Baked Pindzhur can be served as a dip with fresh bread, as a spread on sandwiches, or as a side dish with grilled meats or fish. It's also delicious when served alongside a cheese platter.

Cooking Techniques

Roasting the vegetables is key to developing the deep flavors in Baked Pindzhur. For an even roast, make sure to cut the vegetables into similar sizes and spread them evenly on the baking pan.

Ingredient Substitutions

If fresh tomatoes are not available, canned tomatoes can be used as a substitute.

- Red bell peppers can be used instead of green for a sweeter taste.

- Olive oil can be used in place of cooking oil for a healthier option.

Make Ahead Tips

Baked Pindzhur can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop and meld, often resulting in an even tastier spread after a day or two.

Presentation Ideas

Serve Baked Pindzhur in a beautiful bowl, garnished with fresh herbs like parsley or basil. Drizzle with a little extra virgin olive oil and a sprinkle of coarse salt for an elegant finish.

Pairing Recommendations

Baked Pindzhur pairs wonderfully with a variety of wines, especially those from the Balkan region. A crisp white wine or a light red wine complements the flavors of the roasted vegetables beautifully.

Storage and Reheating Instructions

Store Baked Pindzhur in an airtight container in the refrigerator. To reheat, simply bring it to room temperature or warm it gently in the microwave or on the stove.

Nutrition Information

Calories per serving

A serving of Baked Pindzhur contains approximately 100-150 calories, making it a light and healthy choice for those monitoring their calorie intake.

Carbohydrates

A serving of Baked Pindzhur is relatively low in carbohydrates, with the primary sources being the tomatoes and eggplants. On average, a serving contains about 10-15 grams of carbohydrates, making it a suitable option for those on low-carb diets.

Fats

The fat content in Baked Pindzhur primarily comes from the cooking oil used in the recipe. Using 50g of cooking oil distributes approximately 5-7 grams of fat per serving, depending on the type of oil used. Opting for healthier oils like olive oil can provide beneficial monounsaturated fats.

Proteins

Baked Pindzhur is not a significant source of protein, containing only about 2-3 grams per serving. For a balanced meal, consider pairing it with a protein-rich food.

Vitamins and minerals

This dish is a good source of vitamins A and C, thanks to the tomatoes and bell peppers. It also provides dietary fiber, potassium, and several other minerals essential for health.

Alergens

Baked Pindzhur is naturally free from most common allergens, including gluten, dairy, nuts, and soy. However, those with specific vegetable allergies should consume it with caution.

Summary

Overall, Baked Pindzhur is a nutritious and flavorful dish that offers a variety of vitamins and minerals while being low in calories and carbohydrates. It's a healthy addition to any diet.

Summary

Baked Pindzhur is a versatile and flavorful dish that celebrates the rich culinary traditions of the Balkans. With its simple ingredients and easy preparation, it's a wonderful way to enjoy the bounty of summer vegetables. Whether served as a dip, spread, or side, Baked Pindzhur is sure to be a hit at any table.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Baked Pindzhur. It was a warm summer day, and I was visiting my dear friend Maria at her home in the countryside. Maria was known for her delicious traditional Bulgarian dishes, and I always looked forward to our cooking sessions together.

On this particular day, Maria had been busy in the kitchen preparing a special dish for us to enjoy. As I walked into her cozy kitchen, the aroma of roasted peppers filled the air, and my mouth began to water. Maria greeted me with a warm smile and handed me a piece of freshly baked bread to dip in the rich red sauce she had simmering on the stove.

As we sat down to eat, Maria told me the story behind the recipe for Baked Pindzhur. She explained that it was a dish passed down through generations in her family, originating from her great-grandmother who lived in a small village in the Rhodope Mountains.

Maria's great-grandmother, Elena, was known for her culinary skills and was often sought after by neighbors and villagers to prepare meals for special occasions. She would spend hours in her kitchen, meticulously selecting the freshest ingredients and combining them in unique and flavorful ways.

One day, while out foraging for wild herbs in the mountains, Elena stumbled upon a patch of ripe tomatoes and peppers. She knew she had to make something special with her bounty, so she decided to create a dish that would highlight the natural flavors of the vegetables.

Elena roasted the peppers over an open flame until they were charred and blistered, then peeled off the skins to reveal the sweet flesh inside. She chopped the tomatoes and mixed them with the peppers, along with garlic, onions, and a generous drizzle of olive oil.

Next, Elena added a touch of heat with crushed red pepper flakes and a hint of sweetness with a spoonful of honey. She seasoned the mixture with salt, pepper, and a handful of fresh herbs from her garden, then baked it in the oven until it was bubbling and fragrant.

The result was a dish that was simple yet complex, with layers of flavor that melded together harmoniously. The roasted peppers lent a smoky sweetness to the dish, while the tomatoes added a bright acidity. The garlic and onions provided a savory base, and the herbs infused the dish with freshness and aroma.

As Maria recounted the story of her great-grandmother's Baked Pindzhur, I could see the love and respect she had for her family's culinary traditions. She had learned the recipe from her mother, who had learned it from her mother before her, and she was proud to carry on the tradition.

After finishing our meal, Maria handed me a handwritten copy of the recipe for Baked Pindzhur. She urged me to try making it at home and to pass it on to my own family one day. I promised her I would, and as I left her home that day, I felt a deep sense of connection to the generations of women who had come before me, sharing their love and knowledge through the simple act of cooking.