Ingredients

The following ingredients have 9 Servings
  • 1 Eggplant (large)
  • 2-6 Garlic cloves
  • 1 cup Walnuts
  • 1 teaspoon Salt (or to taste)
  • 1-2 Tomatoes
  • 4 Italian sweet peppers
  • Olive oil

Instruction

  • Pre-heat the oven to 350F. Wash the eggplant, tomatoes and peppers.
  • Cut the eggplant in half lengthwise. Do the same with the peppers removing the seeds. Cut the tomatoes into quarters.
  • Place all of the vegetables in a roasting pan that has been lined with aluminum foil (for easy clean up) and drizzle generously with olive oil.
  • Roast the vegetables until they are completely cooked through. They should all have a soft consistency when poked with a fork. (About 30-40 min)
  • While vegetables are roasting, peel the garlic and chop coarsely. Cover garlic with the salt and grind into a fine paste using either a mortar and pestle or the flat side of a knife. This releases the sweetness of the garlic. Grind until the mixture reaches a smooth paste. Set aside.
  • Once the vegetables have finished cooking, remove from the oven and set aside until cooled to room temperature.
  • When fully cooled, remove the skin from the eggplant and place in a food processor or in a bowl. Blend coarsely.
  • Remove the skins from the other vegetables and chop coarsely by hand. Stir them into the eggplant adding the garlic puree. Mix thoroughly.
  • Chop the walnuts by hand or with a food processor. They should be chopped finely but not so finely that they lose their crunch. Add the walnuts to the pinjur and stir until blended throughout.
  • Serve with pita chips, crackers or your favorite bread.