Malidjano only sounds Italian. Even though it derives its name from “melanzane”, the Italian word for eggplant, its actual origins are on the other side of the Adriatic Sea. The Balkan dish is widely spread in Macedonia, but just like it goes with many other traditional recipes from the region, every national cuisine has its own version of it.
Some add cheese and garlic to it, others – nuts or even mustard, but the base always remains the same – eggplant and peppers. You can think of malidjano as the green ajvar, as it’s quite often called because of its color and similar content to that of the ajvar.