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Bulgarian lutenitsa

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Bulgarian lutenitsa

Very tasty sauce - the basis to any meat dish, and just a great spread on bread.


Cooking time 200 minutes Number of servings10

Ingredients for Bulgarian lutenitsa




Step-by-step instruction of cooking Bulgarian lutenitsa


Step 1

Prepare foods, wash vegetables.


Step 2

Finely chop the onion, grate the carrots. The tomatoes cook for a few minutes in boiling water until they peel not crack. Drain the water and allow them to cool.


Step 3

Eggplant(s) cut in half and RUB the cut with salt. Set aside. When the tomatoes are cool, remove peel and cut into pieces. Here it is possible especially not to try. If your tomatoes are not ripe (as was I), be sure to remove the hard centre and all the greens is in any case not cooked to the desired extent and will have to dig later.


Step 4

Washed peppers spread on a baking sheet and bake 40 minutes at 180 degrees. They should be wrinkled, but not too much. If you are afraid that will burn from the bottom - put the temperature lower. So they should look like.


Step 5

Cool the peppers and remove the skin, remove the stalk and seeds. Set aside.


Step 6

Onion fry until transparent in perekalennoe oil, add the carrots and stir-fry.


Step 7

Tomatoes with a slotted spoon to fish out the resulting juice and put in a pan to the onions. Well, if it is deep. Simmer on medium heat for an hour, if necessary, gradually adding the liquid, NATEXPO tomato.


Step 8

Add vegetable oil, sugar and salt, paprika and allspice and cook for another 20 minutes. Try. If not salty or too sour from the tomato, add salt and sugar in the second case. The end result is cool. It can be processed in a blender, RUB through a sieve or leave it. I half left and half rubbed. Pureed version.