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Paul D. Coverdell World Wise Schools

Paul D. Coverdell World Wise Schools

Recipe: Pinjur

Eastern Europe and Central Asia, Macedonia
75 minutes

Materials & Procedures


  1. 10 cloves of garlic
  2. 1.5 kg small tomatoes
  3. 1 bunch of parsley
  4. 2 kg of bell peppers
  5. 2 kg large eggplants
  6. Salt to taste
  7. 200-300 ml oil


  1. Roast pepper and eggplant directly on a flat burner or in a pan. Let them roast, flipping them as needed until they are roasted all over.
  2. As they finish, smaller peppers first and eggplants last, place in a plastic bag to retain moisture and to ease peeling. (A pot with a lid would also work). Set the bag aside for 15 minutes.
  3. Peel by hand the peppers, and peel the eggplant with a knife.
  4. Cut them into small pieces and set them into a cast iron skillet along with the oil and salt.
  5. Place on a burner, and let the mixture boil.
  6. Peel and grate tomatoes and add to skillet.
  7. Stir as needed until the water has boiled off, about 40 minutes. Remove from heat and add chopped garlic and parsley to taste.

About the Author

Kathy Zaleski

This recipe was submitted to World Wise Schools by Kathy Zaleski, TEFL Peace Corps Volunteer, Macedonia.

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