Recipes · Macedonian · Dips and Spreads
Pindjur (Macedonian Roasted Pepper and Eggplant Relish)
One serving has 228 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin C (285%), pyridoxine (52%), vitamin A (39%), vitamin E (35%), manganese (33%) and vitamin K (30%). Ready in 70 minutes.
- Preparation: 30 min
- Cooking: 40 min
- Makes: 1 serving (358 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 150 g Bell pepper, red, raw
- 100 g Eggplant, raw
- 80 g Tomatoes, raw
- 5 g Garlic, raw
- 15 g Olive oil
- 1 g Salt
- 5 g Chili peppers, red, raw
- 2 g Sugar
Method
- Roast the whole peppers and eggplant directly over a flame or under a hot broiler, turning often, until the skins blister and blacken all over, about 15-20 minutes.
- Wrap in a bag or covered bowl to steam for 10 minutes, then peel off the blackened skins and roughly chop the flesh.
- Peel and chop the tomatoes, then simmer with the garlic and chili in a saucepan for 10 minutes until softened.
- Add the chopped roasted pepper and eggplant to the pan and cook gently, stirring often, for 20-25 minutes until thick and jammy.
- Stir in the olive oil, salt and sugar, and cook for a further 5 minutes.
- Cool and serve as a relish with bread or grilled meat; it keeps well refrigerated for about a week.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 228 kcal | 11% |
| Carbohydrates | 22.1 g | |
| Water | 314 mL | |
| Fiber | 7.3 g | 25% |
| Protein | 3.6 g | 7% |
| Tryptophan | 0.04 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.11 g | |
| Leucine | 0.16 g | |
| Lysine | 0.14 g | |
| Methionine | 0.03 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.15 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.13 g | |
| Histidine | 0.07 g | |
| Fat | 15.8 g | |
| Monounsaturated | 11 g | |
| Polyunsaturated | 2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 2.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 37.7 mg | 4% |
| Copper | 0.18 mg | 20% |
| Iron | 1.3 mg | 7% |
| Magnesium | 43.2 mg | 14% |
| Manganese | 0.59 mg | 33% |
| Phosphorus | 92 mg | 13% |
| Potassium | 772 mg | 16% |
| Selenium | 1.2 µg | 2% |
| Sodium | 401 mg | |
| Zinc | 0.74 mg | 9% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.19 mg | 17% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.87 mg | 17% |
| Pyridoxine (vitamin B6) | 0.67 mg | 52% |
| Folate (vitamin B9) | 104 µg | 26% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 22.4 mg | 5% |
| Vitamin A | 273 µg | 39% |
| Vitamin C | 213 mg | 285% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 5.3 mg | 35% |
| Vitamin K | 27 µg | 30% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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