Pinjur (Macedonia)

This is a traditional Macedonian, and it is found on tables everywhere in Macedonia.

Ingredients

• 1 large eggplant
• 2 to 6 cloves garlic
• Salt (enough to lightly cover the garlic)
• Handful roughly chopped walnuts

Optional

• Olive oil
• Fresh lemon
• Fresh cilantro

Instructions

1. Heat oven to 350 degrees F.
2. Wash eggplant. Poke holes into eggplant randomly with a fork.
3. Place eggplant on a cookie sheet which has been covered with aluminum foil.
4. Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
5. While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
6. To cool eggplant quickly, slice in half, and leave draining in the sink in a colander.
7. When cool, peel the skin off. Chop eggplant into medium-size chunks.
8. In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, throw in a handful of chopped walnuts to add crunch and texture.
9. You can add olive oil, a squeeze of fresh lemon, and even cilantro if desired.
10. Enjoy with a loaf of crusty bread.