This recipe is called "pinjur" (PEEN-jur) and it's a traditional
Macedonian recipe. It's easy, nutritious, tasty, and can be found on
everyone's tables, from the villages scattered throughout the
mountainsides to the capital city.


One large eggplant
2-6 cloves garlic (depending on how strong you like it)
salt (enough to lightly cover the garlic)
handful roughly chopped walnuts

Optional Ingredients:
olive oil
fresh lemon
fresh cilantro

Wash eggplant. Poke holes into it randomly with a fork so it doesn't
pop on you. Roast the eggplant in the oven until it's thoroughly
cooked and collapses. (About 30-40 min in a 350 F oven. I like easy
clean-up, so I spread a sheet of aluminium foil over a cookie sheet,
then I don't have to scrub off any juices that ran off the eggplant
onto my cookware.)

While eggplant is roasting, mash garlic and salt with mortar and
pestle until it becomes pasty.

To cool eggplant quickly, slice in half, and leave draining in the
sink in a colander. When cool, peel the skin off. Chop eggplant into
medium-sized chunks (this will be easy as it's all mush at this
point). In bowl, combine eggplant and garlic, mashing eggplant and
stirring the garlic throughout. Once nice and consistently mushy,
throw in a handful of chopped walnuts, this adds some crunch and
texture. You can add olive oil, a squeeze of fresh lemon, and even
cilantro if you want to "gourmet" it up a little, but the traditional
way is just as yummy.