Лютеница с баклажанами по-болгарски. Простой вкусный рецепт

Wash and dry the eggplants and sweet peppers.

Make several punctures in the eggplants with a fork.

Place the vegetables on a baking sheet and roast them.

Roast the eggplants for about 1 hour and the sweet peppers for about 35 minutes, turning them a couple of times during cooking.

Let the roasted eggplants cool, then peel off the skin and mash the flesh with a fork or blender.

Transfer the roasted sweet peppers to a tightly sealed container or bag and leave for a few minutes, then peel off the skin, remove the seeds and stem, and blend the flesh.

Wash the tomatoes and make cross cuts on them, then dip them in hot water for 5-7 minutes to peel them.

Blend the peeled tomatoes and pour the mixture into a pot.

Place the pot on medium heat, bring to a boil, and cook for a few minutes.

Peel the garlic and blend it with the hot pepper until smooth.

Add the blended sweet pepper and eggplant to the pot, bring to a boil, then add sugar, salt, vegetable oil, and the garlic and hot pepper mixture.

Cook for a few minutes, then remove the pot from heat and add vinegar, mixing well.

Pour the mixture into clean jars, cover with lids, and sterilize, then leave to cool completely before storing in a cool place.

Equipment Needed

Dietary