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BELOMORSKI PINĐUR

Prije mnogo godina u emisiji Dobro jutro Hrvatska gostovale su drage Makedonke. Tad su nam pokazale da i pinđur ima mnogo lica, ovisno iz kojeg kraja dolazi. Ovu ukusnu kremu od patlidžana možete namazati na kruh ili poslužiti kao prilog mesnim ili jelima od povrća.

Sastojci:

1 kg patlidžana

200 g slanog sira (kačkavalj ili grabancijaš)

2 – 3 velika češnja češnjaka

100 g mljevenih oraha

1 dl maslinovog ulja

sol i papar

Priprema:

Pećnicu zagrijte na 200 °C.

Patlidžane prepolovite uzdužno pa ih složite na lim za pečenje korom prema gore.

Pecite 45 – 60 min, dok ne omekšaju.

Izvadite iz pećnice i ogulite kožu.

Meso patlidžana stavite u multipraktik. Dodajte mu češnjak i usitnite.

Smjesi dodajte sir. Dok miksate, lagano ulijevajte pola maslinjaka. Na kraju dodajte orahe i ostatak ulja. Popaprite po ukusu. Dosolite ako treba.

Čuvajte u hladnjaku, u zatvorenoj posudici i potrošite u roku od 2 – 3 dana.

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BELOMORSKI PINDJUR (EGGPLANT RELISH FROM THE AEGEAN SEA)

Many years ago we hosted some dear ladies from Macedonia on our Good Morning Croatia show. They showed us then that the famous spread may taste differently, depending from the area it comes from. You can spread this delicious relish on a piece of bread, or serve as a side-dish to meat or vegetable dishes.

Ingredients:

1 kg eggplant
200 g salty yellow cheese (kashkaval or grabancijaš, soft cow milk cheese in brine)
2-3 large cloves garlic
100 g ground walnuts
1 dl olive oil
salt and pepper

Method:

Preheat the oven to 200 °C.
Halve the eggplants lengthwise and arrange on a baking tin, skin-side up.
Roast for 45-60 minutes, until tender.
Remove from the oven and skin.
Process the flesh and garlic in a food processor.
Add the cheese. Beat pouring in half the quantity of the olive oil slowly. Add the walnuts and the remaining oil and season with pepper (and additional salt) to taste.
Refrigerated in a well-sealed box it keeps for 2-3 days.

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