Lutenitsa Red Pepper Eggplant Dip

No ratings yet

Lutenitsa Red Pepper Eggplant Dip

Lutenitsa is a traditional Balkan recipe featuring grilled Bell Pepper and Eggplant that is puréed to create a healthy spread or dip.

Prep Time30

Cook Time2

Total Time2 30

Course: Condiment

Cuisine: Balkan

Keyword: Lutenitsa

Servings:

Calories: 134kcal

Equipment

measuring cups
measuring spoons
Barbecue
Skillet
French knife

Ingredients

4 Red Bell Peppers
1 Large Eggplant
4 tbsp Olive Oil
1/4 cup Tomato Paste
2 Garlic Clove minced
1 tsp Kosher Salt
3/4 cup Canned Whole Tomatoes in their juice
2 tbsp Parsley chopped

Instructions

Set the peppers on their sides over high heat on a gas stove top burner or grill so they're exposed directly to the flame. Cook until the side is blackened, 3-4 minutes, then rotate. They're done when charred black all over.
Use a fork to prick the eggplant a few times all over. Lay the eggplant over the burner or grill the same as the peppers and cook over medium heat until the bottomed is blistered and blackened. Rotate and keep cooking until uniformly charred, 30-45 minutes. Set aside to cool.
When the peppers are cool enough to handle, use wet fingers to rub off the charred skin. Cut out the stems, halve the peppers lengthwise and scrape out the seeds and any pith. Chop the peppers and set aside. You should have around 1.5 cups of chopped pepper.
Halve the eggplant lengthwise, and cut off the top stem. Use a spoon to scoop out the flesh. Set aside with the peppers. You should have around 3/4 cups worth.
Set a large skillet over medium heat and add 2 tbsp olive oil. Add the tomato paste and break it up with a spatula or wooden spoon for 2-3 minutes.
Add the garlic and cook until it starts to soften. Add the roasted peppers, eggplant and salt and stir to combine. Roughly crush the canned tomatoes and add them to the pan with their juices.
Reduce the heat to low and cook uncovered for 1 hour. The mixture should dry out and thicken. Stir occasionally to scrape up the brown bits and prevent the bottom of the pan from burning. It's done when it tastes sweet and is caramelized.
Set aside and cool to room temperature. Serve drizzled with olive oil and chopped parsley. Serve with flatbread or crackers. Option: top with shredded white cheese or crumbled feta.

Nutrition