-
1
Pre-heat the oven to 350F. Wash the eggplant, tomatoes and peppers.
-
2
Cut the eggplant in half lengthwise. Do the same with the peppers removing the seeds. Cut the tomatoes into quarters.
-
3
Place all of the vegetables in a roasting pan that has been lined with aluminum foil (for easy clean up) and drizzle generously with olive oil.
-
4
Roast the vegetables until they are completely cooked through. They should all have a soft consistency when poked with a fork. (About 30-40 min)
-
5
While vegetables are roasting, peel the garlic and chop coarsely. Cover garlic with the salt and grind into a fine paste using either a mortar and pestle or the flat side of a knife. This releases the sweetness of the garlic. Grind until the mixture reaches a smooth paste. Set aside.
-
6
Once the vegetables have finished cooking, remove from the oven and set aside until cooled to room temperature.
-
7
When fully cooled, remove the skin from the eggplant and place in a food processor or in a bowl. Blend coarsely.
-
8
Remove the skins from the other vegetables and chop coarsely by hand. Stir them into the eggplant adding the garlic puree. Mix thoroughly.
-
9
Chop the walnuts by hand or with a food processor. They should be chopped finely but not so finely that they lose their crunch. Add the walnuts to the pinjur and stir until blended throughout.
-
10
Serve with pita chips, crackers or your favorite bread.
