Enjoy this delicious relish in many ways, not just as a large spread of Balkans-inspired sweetness or heat for your dinner party spread.
Lutenitsa Recipe
Whether you spread it, dip it or dollop it, lutenists is a spread that provides a balanced sweet and spicy flavour. Its rich red makes it a beautiful dish for any occasion or feast.
What is Lutenitsa?
Lutenitsa is also known as a spread or chutney and is very popular in the Balkans, particularly in Bulgarian Cuisine and Serbian Cuisine.
There are many ways to make lutenists, but it is traditionally a vegetable spread. It’s made with bell peppers, eggplants, and other vegetables and seasonings.
It can vary in texture, from chunky to smoother, depending on where it is grown. However, lutenists can be served cold.
Step-by-Step Instructions
Step 1 – Heat oven to 220degC (430degF). The bell peppers and eggplants should be halved. With a fork, pierce the eggplants. Bake the eggplants and peppers in the oven for 35 minutes.
Step 2 While the peppers and eggplants are baking, prepare the tomatoes. As shown below, first score the tomatoes.
Place the tomatoes in a large pot or large heatproof bowl. Then pour boiling water over them. Wait 10 minutes.
Let the tomatoes drain in cold water.
Peel the skin, then remove the stem.
Step 3 Mix the tomatoes in a food processor/a blender.
Step 4 Next, heat the mixture of tomatoes in a small saucepan or pot over medium heat. Stir occasionally until the liquid has reduced to half. This should take about 25 minutes.
Before boiling the liquid out:
Reduce the liquid by half (after about 25 minutes).
Step 5 Once the peppers have been roasted in the oven for about 10 minutes, remove them from the oven and let them cool down for 10 minutes.
To make removing it easier, you can wrap them in cling film/saran wrapping.
Step 6 – Take out the flesh of the eggplant and place it in a strainer placed over a bowl. This will allow the bitter liquid to drain. Allow them to drain for approximately 5-10 minutes.
Step 7 Peel the peppers.
Step 8 Add the chopped garlic, peeled eggplants, parsley and peppers to a food processor. Blend.
Blend until the mixture is slightly chunky. You can cut the mixture into small pieces if your blender or food processor is unavailable.
Step 9 Add the peppers, eggplant, and oil to the pot along with the salt, oil, black pepper, chilli flakes and sugar. Cook everything on low heat for about 30 minutes.
Lutenitsa is traditionally served chilled, but this is up to you. Once the lutenists have been cooked, spoon it onto a plate or into an ice-cold bowl and let it rest until ready.
Before serving, we garnished the lutenists by adding a bit of parsley for flavour and decoration.
It can be paired with various foods, including fresh, crusty bread and grilled vegetables. It doesn’t matter how you make it taste, but you can be sure that this sweet and delicious relish will bring more than just a little Balkans magic to your next dinner party or gathering.
