Balkan-Inspired Roasted Vegetable Spread

Ingredients

• 2 red bell peppers (300g) 2 red bell peppers (300g)
• 1 eggplant (400g) 1 eggplant (400g)
• 3 tomatoes (500g) 3 tomatoes (500g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 9g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the whole bell peppers, eggplant, and tomatoes on a baking sheet lined with parchment paper.
3. 3.
   Roast the vegetables in the preheated oven for 30-40 minutes, or until the skins are charred and blistered.
4. 4.
   Remove the vegetables from the oven and let them cool slightly.
5. 5.
   Peel off the charred skins from the peppers, eggplant, and tomatoes. Discard the skins.
6. 6.
   Chop the roasted vegetables into small pieces and transfer them to a bowl.
7. 7.
   In a separate pan, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté until golden brown.
8. 8.
   Add the roasted vegetables to the pan and stir well.
9. 9.
   Sprinkle paprika, cayenne pepper, salt, and black pepper over the mixture. Stir to combine.
10. 10.
    Cook the mixture over low heat for 10-15 minutes, allowing the flavors to meld together.
11. 11.
    Remove from heat and let it cool slightly.
12. 12.
    Stir in red wine vinegar for an extra tangy kick.
13. 13.
    Transfer the Pinđur to a serving dish and garnish with fresh parsley.
14. 14.
    Serve warm or chilled with crusty bread or as a side to grilled meats.

Treat your ingredients with care...

• Bell peppers — To easily remove the charred skin, place the roasted peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes before peeling.
• Eggplant — Choose a firm and shiny eggplant with smooth skin. If you prefer a milder flavor, you can salt the eggplant slices and let them sit for 30 minutes before roasting to remove any bitterness.
• Tomatoes — Use ripe tomatoes for the best flavor. If they are not in season, you can use canned fire-roasted tomatoes as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Customize the Pinđur by adding roasted zucchini or mushrooms for extra depth of flavor.
• Store the Pinđur in an airtight container in the refrigerator for up to a week.
• Serve the Pinđur as a dip, spread it on sandwiches, or use it as a topping for grilled meats.
• Experiment with different herbs like basil or oregano to add a fresh twist to the recipe.

Serving advice

Serve the Pinđur as an appetizer or a side dish. It pairs perfectly with crusty bread, pita chips, or as a topping for bruschetta. For a complete Balkan-inspired meal, serve it alongside grilled meats, such as kebabs or sausages.

Presentation advice

Present the Pinđur in a rustic serving dish, garnished with fresh parsley. Drizzle a little olive oil on top for an extra touch of elegance. Serve it with a side of warm bread or crackers to showcase the vibrant colors and inviting aroma.