Entree: North Macedonia – Northern Culinary Region – Пинџур со леб ➤ Pindžur so leb (Roasted pepper and tomato spread served with bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large red bell peppers, roasted, peeled, and seeded (approx. 1.25 lb (560 g))
- 1 medium eggplant, roasted, peeled, and roughly chopped (about 10 oz (280 g))
- 2 large ripe tomatoes, peeled and chopped or 1 cup (240 g) canned crushed tomatoes
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) more for finishing
- 3 cloves garlic, minced
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or cayenne (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 8 slices crusty country bread or Balkan lepinja for serving

Show original ingredient measurements

- 4 large red bell peppers, roasted, peeled, and seeded (approx. 1.25 lb / 560 g)
- 1 medium eggplant, roasted, peeled, and roughly chopped (about 10 oz / 280 g)
- 2 large ripe tomatoes, peeled and chopped or 1 cup (240 g) canned crushed tomatoes
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) more for finishing
- 3 cloves garlic, minced
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or cayenne (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 8 slices crusty country bread or Balkan lepinja for serving

Instructions

1. Heat a broiler or grill and roast the whole peppers and eggplant until skins are blackened and flesh is soft, turning to char evenly; transfer to a bowl and cover for 10 minutes to steam, then peel, seed, and roughly chop.
2. In a wide skillet over medium heat, warm 3 tbsp (45 ml) olive oil; add minced garlic and cook 30–45 seconds until fragrant. Add chopped roasted peppers, eggplant, and tomatoes; stir in paprika, salt, and pepper.
3. Simmer mixture gently, uncovered, for 10–15 minutes until flavors meld and excess liquid reduces; stir occasionally to prevent sticking. Taste and adjust seasoning, adding red wine vinegar and 1 tbsp (15 ml) olive oil to brighten the flavor.
4. Remove from heat and mash coarsely with a fork or pulse a few times in a food processor for a smoother spread; fold in chopped parsley.
5. Serve warm or at room temperature spooned over slices of crusty bread. Leftover pindjur keeps refrigerated for up to 4 days.