Пинђур / Pindjur (Roasted Pepper and Eggplant Spread)

Serbian Fast With Oil Published April 10, 2026

Pindjur is ajvar's rougher, smokier cousin from southern Serbia and Macedonia. Where ajvar is mostly pepper, pindjur adds a generous amount of eggplant and tomato, making it chunkier, darker, and more complex. It is less refined, more rustic, and equally addictive.

Like ajvar, pindjur is traditionally made in large batches in autumn and jarred for the year. The three main ingredients — roasted peppers, charred eggplant, and ripe tomatoes — are cooked down together until they form a thick, smoky spread that tastes like concentrated Balkan summer.

FASTING LEVEL: Fast With Oil (for strict days, reduce oil to 1 tablespoon — the spread will be thicker)
SERVINGS: Makes about 3 jars (roughly 1.5 liters)
TIME: 2.5 hours

INGREDIENTS

- 3kg red bell peppers
- 1kg eggplant (2-3 large)
- 1kg ripe tomatoes, peeled and chopped (or 800g canned crushed tomatoes)
- 100ml sunflower oil
- 6 cloves garlic, finely minced
- 1 hot pepper, finely chopped (or 1 teaspoon hot paprika)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1 tablespoon white vinegar (if jarring)

METHOD

1. Roast the peppers over an open flame, under a broiler, or on a grill until the skin is completely blackened. Place in a covered pot and steam for 20 minutes. Peel, deseed, and drain in a colander for 30 minutes. Do not rinse.

2. Roast the eggplant the same way until the skin is charred and the flesh is completely soft and collapsing. Cool, peel, and chop the flesh. Let it drain in a colander as well — eggplant holds a lot of liquid.

3. Chop the peppers into rough pieces. Unlike ajvar, pindjur is supposed to be chunky, so do not use a food processor. Use a knife and keep the pieces irregular.

4. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the tomatoes and cook for 10 minutes until they break down into a thick sauce.

5. Add the chopped peppers and eggplant. Stir well and reduce heat to medium-low. Cook for 1-1.5 hours, stirring regularly to prevent sticking. The mixture will darken and thicken considerably.

6. In the last 10 minutes, add the garlic, hot pepper, salt, black pepper, sugar (if using), and vinegar.

7. Taste and adjust seasoning. Ladle into sterilized jars while hot. Top with a thin layer of oil and seal tightly.

NOTES

- The ratio of pepper to eggplant to tomato is roughly 3:1:1. Adjust based on what is available — more eggplant makes it smokier, more tomato makes it saucier.
- Pindjur should be noticeably chunkier than ajvar. If it starts to look smooth, you have gone too far.
- In southern Serbia, pindjur is considered the superior spread. In northern Serbia, it is ajvar. This argument has no resolution.
- Spread on bread for breakfast, serve alongside beans for lunch, or use as a sauce for rice dishes. It does everything.
- Sealed jars keep for a year in a cool, dark place. Refrigerate after opening and use within 2 weeks.