📝 About This Recipe
Lutenitsa is the soulful heartbeat of Bulgarian and Balkan cuisine, a rich, smoky preserve that captures the essence of late summer in a jar. This vibrant spread combines fire-roasted red peppers, velvety eggplant, and slow-reduced tomatoes into a thick, savory paste punctuated by a hint of sweetness and cumin. It is more than just a condiment; it is a labor of love, traditionally cooked in large batches over open fires to achieve its signature deep, caramelized complexity.
🥗 Ingredients
The Roasted Base
- 5 kg Red Kapya or Bell Peppers (fleshy, firm, and deep red)
- 2 kg Eggplants (medium-sized, glossy skin)
- 500 grams Carrots (peeled and boiled until soft)
The Tomato Reduction
- 3 kg Roma Tomatoes (very ripe, pureed and strained)
- 200 grams Tomato Paste (for depth of color and thickness)
The Flavoring & Emulsion
- 300 ml Sunflower Oil (traditional; neutral oil works best)
- 3-4 tablespoons Granulated Sugar (to balance the acidity)
- 2-3 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Ground Cumin (the secret aromatic heart of lutenitsa)
- 1 teaspoon Black Pepper (freshly ground)
- 6-8 pieces Garlic Cloves (finely minced into a paste)
- 1/2 cup Fresh Parsley (finely chopped, optional for finishing)
👨🍳 Instructions
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1
Roast the red peppers over an open flame, on a grill, or in a very hot oven (230°C/450°F) until the skins are charred and blistered all over.
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2
Place the hot roasted peppers in a large bowl and cover with a lid or plastic wrap for 15 minutes; the steam will loosen the skins for easy peeling.
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3
Roast the whole eggplants by piercing them with a fork and placing them in the oven until they collapse and the flesh is completely soft, about 45 minutes.
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4
Peel the peppers, removing the stems and all seeds. Peel the eggplants and drain the bitter juices by letting them sit in a colander for 20 minutes.
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5
Finely grind the roasted peppers, eggplants, and boiled carrots using a meat grinder or pulse them in a food processor until you achieve a coarse, pebbly texture.
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6
In a very large, heavy-bottomed pot, simmer the pureed tomatoes over medium heat, stirring occasionally, until the volume has reduced by half and the mixture is thick.
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7
Stir the tomato paste into the reduced tomato puree, then add the ground pepper, eggplant, and carrot mixture.
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8
Begin the slow-cooking process over medium-low heat. This is the most critical stage; you must stir frequently with a long wooden spoon to prevent scorching.
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9
Gradually pour in the sunflower oil in a thin stream while stirring, allowing the vegetables to emulsify with the fat.
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10
Add the salt, sugar, cumin, and black pepper. Continue cooking until the mixture thickens so much that the spoon leaves a clear trail on the bottom of the pot.
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11
Stir in the minced garlic and fresh parsley (if using) during the last 5 minutes of cooking to maintain their bright aroma.
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12
Ladle the hot lutenitsa into sterilized glass jars, leaving 1cm of headspace. Seal tightly with lids.
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13
Process the jars in a boiling water bath for 15 minutes to ensure a shelf-stable seal. Remove and let cool completely on a towel-lined counter.
💡 Chef's Tips
Use Kapya peppers if available; their high sugar content and thick walls produce the best texture. Never rush the reduction—the 'spoon trail' test is the only way to ensure the lutenitsa won't be watery. If you prefer a spicy kick, roast 2-3 hot chili peppers along with the bell peppers and grind them into the mix. For a smokier flavor, roast the vegetables over charcoal rather than in a standard kitchen oven. Always use neutral sunflower oil; olive oil can become too bitter when cooked for this length of time.
🍽️ Serving Suggestions
Slather generously over a thick slice of warm, crusty sourdough bread. Serve as a side dish alongside grilled meats like Kebapche or Kyufte. Pair with a salty white brine cheese (like Feta or Sirene) for the perfect flavor contrast. Use it as a rich base sauce for a unique 'Balkan-style' pizza or flatbread. Enjoy it as a dip with crunchy vegetable crudités or pita chips.