Dip Sauce, Pasta Sauce, Sandwich Spread and More in One Recipe | How to Make Lutenitsa

Today, we’re bringing you a true winter gem with our Lutеnitsa recipe, a Bulgarian-Turkish delight that’s packed with the flavors of charcoal-grilled vegetables. If you love the deep, smoky taste of eggplant and peppers, this is the perfect spread for you! It’s ideal for preparing ahead and enjoying on cold days, making it a great addition to your winter pantry. Simple to make, satisfying to eat—this Lutеnitsa will become a staple in your kitchen.

Lutenitsa
Big batch, makes 13 jars
3 kg of tomatoes, preferably plum or Roma tomatoes
3 kg, 25-30, sweet red peppers, bell peppers works as well, use less if peppers large
3 kg, 12 large, aubergines
18 cloves of garlic, mashed
150-180 ml,3/5 cup, of olive oil, plus for canning
3 tablespoons salt
3 tablespoons sugar
2 tablespoons white wine vinegar

Small batch, makes 4-5 jars
1 kg of tomatoes, preferably plum or Roma tomatoes
1 kg, 8-10, sweet red peppers, bell peppers works as well, use less if peppers large
1 kg, 4 large, aubergines
6 cloves of garlic, mashed
50-60 ml,1/5 cup, of olive oil, plus for canning
1 tablespoons salt
1 tablespoons sugar
Less than a tablespoon white wine vinegar

•Halve the tomatoes lengthwise. Grill until dark roasted. Flip to roast evenly and enhance the smoke flavour. If you don’t have a grill you can use an enamelware grilling pan or directly grill on the stove. You can also use your oven on grill mode or air fryer but these will take longer..
•Pierce the aubergines a few times. Grill them until they become soft and charred on all sides. Grill the peppers as you grill aubergines.
•Once grilled, place the vegetables in a bowl covered with another plate or a lid to loosen the skins.
•Peel the charred skins off the tomatoes, peppers, and eggplants.
•Remove the seeds from the peppers to reduce bitterness. Cut them into large pieces.
•For the eggplants, make a cut from top to bottom, remove excess seeds.swipe the flesh with a spoon and chop
•In a large pot, preferably a copper one, heat the olive oil. Add the garlic then tomatoes. Bring to boil and simmer until tomatoes ⅓ are reduced.
•Add the chopped peppers, eggplants. Season with the salt, sugar and vinegar. Give it a stir. Bring to boil and ready.
•Sterilize jars by washing and heating them in the oven to 130 C (266 F). Boil the lids in for 15 seconds.
•Divide the lutenitsa into the jars while it’s hot. Avoid dirtying the rim of the jars. Pour some olive oil on top to prevent air contact.
•Close the lids tightly. Store the jars in a cool, dark place. You can use up to a year but good storing can longer the expiration date we use ours even two years later. Refrigerate after opening a jar.

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