Aromatic Bulgarian Lyutenitsa

Traditional Roasted Vegetable Spread

A rich and flavorful Bulgarian spread made with roasted tomatoes and peppers, perfect for a savory appetizer or a delightful snack.

3 h
6
Intermediate

Ingredients

For the Vegetable Roast

Ripe tomatoes

3 lbs — halved

Red bell peppers

2 lbs — deseeded and quartered

Eggplant

1 large — peeled and cubed

Carrots

2 large — peeled and chopped

Garlic cloves

4 — peeled

For the Seasoning

Sunflower oil

1/2 cup

Apple cider vinegar

1/4 cup

Sugar

2 tbsp

Salt

1 tbsp

Black pepper

1 tsp — freshly ground

For the Cooking & Blending

Tomato paste

2 tbsp

Cayenne pepper

1/2 tsp — optional

For the Preservation

Extra virgin olive oil

2 tbsp

Sterilized jars with lids

Preparation

Marinating the Vegetables

Preheat the Oven

Preheat your oven to 400°F (200°C).

Arrange Vegetables

Arrange the tomatoes, peppers, eggplant, carrots, and garlic on a baking sheet.

Coat Vegetables

Drizzle the sunflower oil over the vegetables and toss to coat evenly.

Ensure all pieces are similar in size to cook evenly. Roasting imparts a smoky flavor to the vegetables, deepening the spread's taste.

Preparing the Seasoning

Mix Seasoning

In a small bowl, mix the apple cider vinegar, sugar, salt, and black pepper.

Pour Seasoning

Pour the mixture over the coated vegetables.

Blend Seasoning

Blend well to ensure all vegetables are enhanced with seasoning.

Cooking Process

Roasting

Place in the preheated oven and roast for 45 minutes, or until softened and slightly charred.

Blending

Remove from oven and allow to cool slightly. Then, blend until smooth in a food processor.

Simmering

Transfer the blended mixture to a large pot. Add tomato paste and cayenne pepper, then simmer for 90 minutes, stirring occasionally.

Plating & Serving