Lutenitsa – perfect mix of roasted vegetables. Thick paste and taste, rich red color, in other words, we just cannot imagine the table without it. Soo Tasty with Soo Foodies!

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Ingredients

Adjust Servings:
4 kg Eggplants
10 kg Peppers
7 kg Tomatoes
100 g Sunflower oil
1 tsp Cumin
1 tbs Black pepper
3 tbs Salt
1 tsp Sugar

Lutenitsa

dip, side of a dish

Features:
  • Gluten Free
  • Spicy
  • Vegan
  • Vegetarian

Prepare yourself for the most delightful dip you have ever tasted

  • 4 h
  • Serves 20
  • Hard

Ingredients

About

Lutenitsa – perfect mix of roasted vegetables. Thick paste and taste, rich red color, in other words, we just cannot imagine the table without it. Soo Tasty with Soo Foodies!

  • Put it on toast with Bulgarian cheese
  • You can also make the lutenitsa from peppers, tomatoes and carrots
  • Keep jars in fridge once open

Steps

1
Done

Wash and peel the tomatoes. When the tomatoes are ready puree them with the kitchen robot. Sift the mixture in order to make it soften and make sure there are no seeds left. Put the tomato puree in a cooking pot and start boiling until the mixture thickens.

2
Done

Bake the eggplants and the peppers on a barbecue or in the oven. Peel the veggies and drain them from the soaked juice. After that, slice the veggies with the kitchen robot into tiny little pieces.

3
Done

It’s time to start cooking the lutenitsa. In one big cooking pot – put down the tomato puree and boil it for another 10 minutes while stirring. After 10 minutes mix the tomato puree with the other veggies and don’t stop stirring. Cook for another 10 minutes. Add all the spices and the veggies and boil for 5 minutes and don’t forget to stir all the time. When the lutenitsa is ready put it in a jars while it is still hot. Now put all the jars into big pot and fill it with water. Boil for at least 15 minutes.

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