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Stir-fried Pindzhur

A Macedonian stir-fried vegetable dish with tomatoes, cucumbers, bell peppers, eggplant, garlic, salt, and oil.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Tomato and eggplant work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 651 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Stir-fried Pindzhur

Time5 minutes

Ingredients

Directions

Prepare

  1. Peel cucumbers and tomatoes.

  2. Chop all ingredients.

  3. Meanwhile preheat the oil in the large saucepan.

Stir-fry

  1. Put chopped bell peppers in the saucepan.

  2. Stir-fry over high heat until peppers are tender, but not brown.

  3. Add eggplant pieces and stir.

  4. Stir-fry over high heat until eggplant is tender.

  5. Add chopped tomatoes, and stir-fry for 5 minutes.

  6. Add salt and garlic and mix well.

Serve

  1. Pour into the serving dish. Serve immediately.

Nutrition, whole recipe (rough)

227Calories
4 gProtein
14 gFat
24 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Eggplant1 cup cubed (82g)35
Green Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + eggplanttop 3% of all pairs
    Smell alikemoderate
    Cooked together651 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Eggplant + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together154 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + eggplanttop 8% of all pairs
    Smell alikemoderate
    Cooked together1,123 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bell peppers
Soften during stir-frying to form the main body of the dish.
Eggplants
Turn tender and soft, adding bulk and a creamy texture to the dish.
Tomatoes
Add moisture and acidity, which help form the juices that coat the vegetables.
Garlic
Adds pungent aroma that mellows during cooking.

The step that matters

Stir-fry the peppers over high heat until tender but not brown. High heat cooks the peppers quickly while keeping them from browning; too little heat lets them steam and release water, while scorching gives bitter flavour and a different texture.

Swap the clove

How well each one fits the dish's main ingredients (tomato, pepper, eggplant):

  1. Oreganofits better
  2. Basilfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against tomato, pepper, eggplant. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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