Pinjur sauce is a popular, slightly spicy and salty sauce from Eastern Europe, particularly Macedonia and Yugoslavia. It is made with eggplant, garlic, olive oil, and fresh herbs, and can be used as a condiment, dip, or added to other dishes. It can also be made at home and stored in the fridge or freezer.
Pinjur sauce is a slightly spicy and salty sauce originating from Eastern Europe. It is particularly popular in Macedonia and Yugoslavia and is also found in other areas of the region, often under a variety of other names such as ajvar. This sauce can be used directly as a condiment and can also be added to other sauces and cooked dishes to add its distinctive flavour; many people, for example, like to add pinjur sauce to pasta sauce.
The basic pinjur sauce is made with eggplant, garlic and olive oil, typically seasoned with fresh herbs. Some cooks also add roasted red peppers for a slightly smoky flavor, and chopped nuts, particularly walnuts, are not uncommon. In essence, the pinjur sauce is like a relish of sorts, tending to be very thick and chunky with a kick from the garlic and some flavor from the eggplant. Depending on how it is seasoned, pinjur sauce can also be slightly sweet.
Many people use this sauce as a spread on crackers, breads, and other foods, and it can also be used as a dip for vegetables, roasts, and so on. Straight pinjur can also be mixed with various ingredients to make condiments, and some people enjoy a layer of pinjur in sandwiches, lasagnas and so on. Pinjur sauce can make its way into soups, stews, marinades and other sauces, where the concentrated flavor can go the distance, totally transforming a dish.
This sauce can also be a great addition to a buffet, where it can be laid out with a spread of other sauces and sauces. The pinjur sauce is also a great accompaniment to tapas or meze spreads, where it fits perfectly with many of the traditional inclusions in these Mediterranean snacks.
Many grocery stores sell pinjur sauce, especially if they cater to an Eastern European clientele, and you can make it at home too. Start by roasting an eggplant until soft, and as the eggplant cooks, stir together several garlic cloves in olive oil, adding salt and pepper to make a grainy paste. When the eggplant is done, cut it loosely into pieces and mix it with the garlic paste, adding fresh herbs to taste and chopped walnuts or roasted pepper if desired. Keep the pinjur sauce refrigerated until ready to use and plan to use it within the week or freeze it for up to three months.
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