Sauce for winter storage lyutenitsa with eggplants has a spicy taste. It is considered a traditional dish in Bulgaria. You can use other vegetables during the cooking process. The dish will definitely be appreciated by every family member and guests.
Seasoning with eggplant
In order to prepare lyutenitsa you need to be patient and time, but the result will be worth it. Recipe for Bulgarian-style lyutenitsa for the winter with eggplants and other vegetables.
For the dish you need to choose sweet red bell peppers. They will give the sauce a pleasant, appetizing appearance. It is better to prepare eggplants in large sizes. Larger vegetables have more pulp, which is needed for dressing. Tomatoes need to be ripe, fleshy and sweet in taste.
- Selected tomatoes 3 kg, eggplants 1 kg and peppers 2 kg are washed under cool running water.
- The stems of the blue ones are cut off. Vegetables are laid out on a baking sheet with foil. Bake in the oven for about 30 minutes. Then they are placed under a press to drain off excess liquid.
- After some time, the baked eggplants are peeled and the pulp is crushed using a blender.
- The bell peppers are also distributed on a baking sheet and baked in the oven for about 20 minutes (you need to turn the peppers several times during the cooking process).
- The peppers are sent to a container, which is covered with film for 10 minutes. During this time, the vegetables will sweat and it will be easy to peel them. Be sure to remove grains and partitions.
- The pepper pulp is placed in a blender bowl and crushed.
- Tomatoes also need to be peeled; to do this, place them in boiling water for 2 minutes.
- Peeled tomatoes are pureed with a blender, pour the tomato paste into a saucepan and cook, stirring, for 30 minutes.
- At this time, peel the heads of garlic (there should be about 200 g of cloves), remove the seeds and stalks from 4 pieces of hot pepper. Place the spices in a blender.
- Add chopped eggplant and bell pepper to the tomato paste and bring to a boil.
- Then you need to salt the mass, add 150 g of sugar and garlic-spicy dressing. As soon as the mixture boils again, cook for 10 minutes.
- Lastly, pour in 100 ml of vinegar.
- The finished lyutenitsa is distributed into sterilized jars, covered with lids and set to sterilize for 15 minutes.
Roll up the jars with metal lids and wait until they cool completely.After which you can move it to a cool, dark place for long-term storage.
Classic version
With a bright, rich taste, it turns out to be an appetizer that can be served with meat or other dishes. For another recipe for Bulgarian lutenitsa for the winter, popular among housewives, you will need the following ingredients.
- Select 1 kg of ripe bell pepper with thick walls and 400 g of tomatoes with fleshy inside.
- Peppers are cut in half, seeds and membranes are removed and the stalks are cut off. Tomatoes are immersed in boiling water for a couple of minutes and then the skins are removed.
- Tomatoes are crushed using a meat grinder or blender. The resulting tomato puree is placed on the fire and brought to a boil. You need to cook until the excess liquid evaporates.
- Spread the sweet pepper halves on a baking sheet and bake in the oven for about 20 minutes.
- Cooked peppers are covered with film in a container or simply placed in a bag and closed. Once the vegetables have evaporated, the skins will peel off easily.
- Peeled peppers are crushed in a blender and combined with tomato paste. After boiling, cook for another 15 minutes.
- Approximately 5 cloves of garlic, one hot peeled pepper and a sprig of celery are crushed using a blender, after which the mass is added to the rest of the vegetables. You need to cook for another 4 minutes.
- Lastly, pour in 30 ml vinegar and 50 ml oil, turn off the heat.
- The slightly cooled lyutenitsa is distributed into prepared jars, tightly closed with lids and wrapped in a warm blanket.
As soon as the sauce in the jars has cooled, you can move the workpiece to a permanent storage location, in a cellar or basement.
Lyutenitsa with orange vegetable
Lyutenitsa with carrots and eggplants has a pleasant sweetish-spicy flavor.The spiciness can be adjusted by increasing or decreasing the amount of garlic and hot pepper.
- Tomatoes with fleshy pulp, about 2 kg and carrots, 500 g, are washed, peeled, cut into slices and passed through a meat grinder.
- About 5 kg of bell peppers are peeled from the insides and stalks, passed through a meat grinder and finely chopped dill and parsley are added. A sprig of savory and dill inflorescences are added as a whole.
- As soon as the excess liquid has evaporated, you can add 500 g of onion chopped in a blender or using a meat grinder.
- After boiling, add 60 g of sugar.
- As the mass thickens, remove the savory sprig and dill inflorescence.
- Add ground pepper, salt, 200 ml oil, chopped garlic cloves. You can add vinegar to make the product last longer.
- The finished mass is distributed into glass jars and sterilized for about 35 minutes.
It takes a lot of time and labor to prepare the seasoning, but the result is a very tasty dish.
Vegetable mix
To prepare lyutenitsa according to the following recipe, you will need several types of vegetables.
- Prepare 2.5 kg of green pepper and 1.2 kg of red pepper, peel them from seeds and stems. Place in boiling water for 2 minutes and then in cold water. After the blanching procedure, you can start grinding using a blender or meat grinder.
- Tomatoes in an amount of 2 kg are doused with boiling water, peeled, grated and placed on the stove.
- 3-4 hot peppers, cleared of seeds and membranes,
- 1.2 kg of peeled carrots are dipped in boiling water for 3 minutes, cooled and chopped using a grater.
- The potatoes are washed and boiled until tender. After this, peel and grate.
- Onions, approximately 1.3 kg, finely chopped, cauliflower divided into small inflorescences. Boil chopped vegetables in boiling water for 3 minutes.Then they should be brought to a puree state.
- Finely chop two bunches of parsley and 200 g of celery.
- As soon as the amount of liquid in the tomato paste has reduced, add all the other ingredients and bring to a boil again.
- The finished mixture is poured hot into prepared jars and sterilized for 35 minutes.
The last step is to close the jars with lids and cover them with a warm blanket until they cool completely.
