What is Pinjur sauce?

Pinjur sauce is a slightly spicy spicy sauce that is originally from Eastern Europe. It is especially popular in Macedonia and Yugoslavia and is also found in other areas in the region, often passing through a number of other names such as Ajvar. This sauce can be used directly as a spice and can also be added to other sauces and cooked meals to add its distinctive taste; For example, many people like to add sauce to their pasta sauce. Some chefs also add roasted red peppers for slightly smoke taste and sliced ​​nuts, especially walnuts, are not unusual. Basically, the Pinjur sauce is a kind of taste, a tendency to be very fat and robust with a kick of garlic and some eggplants. Depending on how flavored it is, the pinjur sauce can also be slightly sweet.

Many people use this sauce as a span for biscuits, bread and other foods and can also use as immersion for vegetables, roast meat, etc. Direct pinjur can also be mixed with different ingredientsCemi for the production of bandages and some people enjoy a layer of pinjuru in sandwiches, lasagna, etc. Pinjura sauce can get into soups, steamed marinades and other sauces where concentrated flavor can carry a long way and completely transform the bowl.

This sauce can also be a great buffet accessory where it can be laid by the spread of other sauces and decreases. Pinjur sauce is also an excellent accompaniment to spread Tapas or limits, where they fit directly into many traditional inclusions for these Mediterranean snacks.

Many grocery stores sell Pinjur sauce, especially if they take care of Eastern European clientele, and you can also make it at home. Start by baking eggplant until it is soft, D, while the eggplant cooks, crushes several cloves of garlic in olive oil, add salt and pepper to make grains. When the eggplant is finished, cut it loosely into pieces and mix it with garlic paste,Add fresh herbs to taste and chopped nuts or baked pepper if desired. Keep the pinjur sauce until use and plan to use it within a week or freeze it for up to three months.